Vietnamese barbecued beef, kumara and mint salad
Time to make: 30 mins , plus 20 minutes marinating
(at time of publication)
Nutrition Info.(per serve)
- 1 stick lemongrass, white part only, finely chopped
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 3 teaspoons chilli paste
- 500g lean rump beef steak, fat trimmed
- 2 x 175g packs kumara noodles (see tips)
- spray olive oil
- ¼ small red cabbage, shredded
- 2 cups snow peas or green beans, trimmed, thinly sliced
- 2 red capsicums, deseeded, thinly sliced
- 1 cup fresh mint, plus extra to garnish
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon caster sugar
- lime halves or wedges, to garnish
Total fat 13g
Saturated fat 3g
Dietary fibre 8g
1 In a medium-large shallow dish, combine lemongrass, ginger, sesame oil and 2 teaspoons of the chilli paste. Add beef and turn to coat. Cover and set aside for 20 minutes.
2 Cook kumara noodles following packet instructions. Drain and set aside to cool.
3 Preheat barbecue hotplate or chargrill pan to medium-high. Lightly spray beef with oil. Cook for 2-3 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes before thinly slicing.
4 In a large bowl, combine cabbage, snow peas, capsicum, mint and kumara noodles. In a small bowl, combine fish sauce, lime juice, sugar and remaining chilli paste, stirring to dissolve sugar. Add dressing to salad and gently toss to combine.
5 Serve salad topped with beef and extra mint leaves and lime on the side, to garnish.
Make it gluten free: Check chilli paste and fish sauce are gluten free.
Make it low FODMAP: Use spiralised carrot rather than kumara for noodles and green beans rather than snow peas.
You can find packs of spiralised kumara noodles in supermarkets.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.