Vietnamese barbecued beef, kumara and mint salad
(at time of publication)
- 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 kumarasweet-potatoX 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
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.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 8g
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