Vietnamese Beef and Noodle Salad

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks

MARINADE/DRESSING

• 2 Tbsp brown sugar
• 2 Tbsp fish sauce
• 1 Tbsp lime juice
• 1 tsp lemongrass paste
• 1 tsp ginger juice
• 1 tsp sesame oil
• Pinch of chilli flakes

TO SERVE

• 50g vermicelli noodles
• ½ cup red cabbage or lettuce, very finely chopped
• 1 carrot, peeled, and cut into thin sticks
• ½ cucumber, shaved into ribbons
• 1 celery stalk, thinly sliced
• ½ red capsicum, deseeded and thinly sliced
• ½ cup cherry tomatoes, halved
• ½ cup fresh herbs – e.g. mint, coriander, basil
• 1 packet snow peas or sugar snap peas
• ⅓ cup roasted peanuts or cashews, chopped (plus extra for garnish)
• ½ red chilli, chopped (for garnish)

Method

Whisk marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice, or chilli to suit your taste. Place Silver Fern Farms Beef Eye Fillet Steaks in a resealable bag or container and pour half of the marinade in to coat (keep the rest to use as the salad dressing later). Seal the bag and marinate for at least 15 mins or overnight in the fridge.

Season Beef Eye Fillet Steaks and allow to bloom at room temperature for 10 mins. Cook on a preheated BBQ for 3-4 mins each side for medium-rare. Rest, covered with foil, for 5 mins. 

Place the noodles in a heatproof bowl and pour boiling water over to cover them. Let stand for about 10 mins until soft then drain. Gently combine the Beef Eye Fillet Steaks, noodles, and salad ingredients with the remaining dressing, season with salt and pepper, and arrange in bowls. Garnish with extra nuts, fresh herbs, and chopped red chilli.