Vietnamese beef salad
prep: 25 minutes
cook: 10 minutes
serving: 6
Nutrition Facts
each serving
KCal
169
Carbs
16.1g
fiber
3.6g
Protein
16.8g
Fat
3.3g
Saturates
1.1g
Sugars
4.8g
Salt
3.1g
Fruit/Veg Portion
1
Ingredients
all 14 types- 350g lean beef, cut into strips
- half tsp chilli flakes
- 2 cloves garlic, crushed
- 4cm fresh ginger, finely chopped
- 1 red pepper, sliced
- 150g baby sweetcorn, halved lengthways
- 300g beansprouts
- 6 spring onions, sliced into 1cm pieces
- For the dressing
- 10cm-piece cucumber, finely chopped
- 25g coriander, roughly chopped
- Juice 1 lime
- 2 tsp reduced-salt soy sauce
- 300g pre-cooked, fresh rice noodles
Directions
5 steps in totalStep 1
Add the oil to a pan. Add the beef and cook for 4–5 minutes over a high heat, stirring regularly. Stir in the chilli flakes, garlic and ginger.
Step 2
Next, add the red pepper, stirring for 2–3 minutes, followed by the baby sweetcorn. Stir for 1 minute.
Step 3
Add the beansprouts and spring onions, mix well for 1 minute and remove from the heat. Allow to cool.
Step 4
For the dressing, add the cucumber, coriander, lime juice and soy sauce to a small bowl.
Step 5
Add the dressing to the noodles and mix in well. Next, add the cooled beef mixture, mix together and serve.
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