Vietnamese Beef and Rice Vermicelli Salad
- Meat type
- Beef
- Cooking time
- <10
- Serves
- 3
- Preparation time
- 20
Dressing:
Salad:
To serve:
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.
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.