Vietnamese Beef and Rice Vermicelli Salad

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Vietnamese Beef and Rice Vermicelli Salad

Meat type
Beef
Cooking time
<10
Serves
3
Preparation time
20

Vietnamese Beef and Rice Vermicelli Salad

Ingredients

  • 1 x 10oz pack Silver Fern Farms Rib Eye Steak

Dressing:

  • 2 long red chilies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp caster sugar
  • 3 tbsp lime juice
  • 2-3 tbsp fish sauce
  • 2 tablespoons rice vinegar

Salad:

  • 7 oz rice vermicelli noodles, cooked
  • 1 mango, sliced into strips
  • 1 red bell pepper, thinly sliced
  • ½ red onion, very finely sliced
  • ¼ cup cilantro
  • ¼ cup mint leaves
  • ¼ cup salted roast peanuts, finely chopped

To serve:

  • ¼ cup crispy fried onions or shallots
  • Prawn crackers to serve

 

Vietnamese Beef and Rice Vermicelli Salad

Method

Remove the Silver Fern Farms Rib Eye Steak from the pack and allow to bloom at room temperature for 10 minutes.

To prepare the dressing, place the chilies, garlic, sugar, lime juice, fish sauce and rice vinegar in a small bowl. Stir until the sugar dissolves. Set aside.

Heat a barbecue or char-grill pan to medium high heat. Generously oil the steaks and season with salt and pepper. Cook the steaks for 3 minutes on each side for a medium-rare cook. Use tongs to turn the steak to prevent puncturing and losing any juices.  

Remove steak from the heat. Transfer to a cutting board and cover with foil to retain heat and juices. Allow to rest for 5 minutes.

Place the cooked rice noodles, mango, bell pepper, red onion, most of herbs and half of the peanuts on a serving platter. Pour over half the dressing and toss to combine.

Slice the steak thinly then layer on top of the salad. Top with remaining herbs, peanuts and the crispy fried onions. Drizzle over remaining dressing. Serve with prawn crackers.


Recommended Cut:

100% Grass-Fed Beef Rib-Eye Steak

Hand-selected by our Master Graders, our Rib-Eye Steak is made for real steak-lovers, promising bold beef flavor and natural Grass-Fed marbling.


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