Name: Asian beef salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 100 gram bean vermicelli noodles; 340 gram broccoli, cut into small florets; 2 tablespoon vegetable or olive oil; 500 gram beef round steaks, thinly sliced; 100 gram snow peas, shredded; 2 green onions, thinly sliced diagonally, plus 1 extra; 1 lebanese cucumber, cut into matchsticks; 1 fresh long red chilli, seeded, thinly sliced; 1/4 cup bought vietnamese dressing; 2 teaspoon soy sauce, plus 2 tablespoons extra

Asian beef salad

This fresh and tasty Vietnamese salad is perfect to bring to Summer dinner parties - packed full of lean, thinly sliced beef, vermicelli noodles and fresh vegetables, it'll delight all your guests!

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

100 gram bean vermicelli noodles

340 gram broccoli, cut into small florets

2 tablespoon vegetable or olive oil

500 gram beef round steaks, thinly sliced

100 gram snow peas, shredded

2 green onions, thinly sliced diagonally, plus 1 extra

1 lebanese cucumber, cut into matchsticks

1 fresh long red chilli, seeded, thinly sliced

1/4 cup bought vietnamese dressing

2 teaspoon soy sauce, plus 2 tablespoons extra

Method

1.Place noodles and broccoli in a large heatproof bowl. Cover with boiling water, then stand for 5 minutes. Stir to separate noodle strands. Drain. Refresh under cold running water. Return to bowl.

2.Meanwhile, heat oil in a large frying pan over high heat. Add beef in 2 batches; cook and stir for 2-3 minutes or until browned and cooked.

3.Add warm beef, snow peas, onion, cucumber, chilli, dressing and soy sauce to noodle mixture; toss to combine. Serve warm salad topped with extra onion and soy sauce.

Vegetarian: Replace beef with fried tofu puffs. Make ahead: Combine the salad ingredients up to 1 hour ahead. Cover, then refrigerate. Add dressing just before serving. Replace beef with 1 cup shredded cooked chicken. Price will vary.
Note

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