Vietnamese beef skewers with noodle salad

Everyone loves a barbecue, but it’s easy to get stuck in a rut of steak and sausages. Here’s how to use your barbecue to make a great Vietnamese-inspired dish.

Serves: 4

Time to make: 25 mins , plus marinating

Ingredients

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wooden skewers, soaked in cold water

½ cup lemon juice

2 tablespoons fish sauce*

2 teaspoons castor sugar

½ teaspoon white pepper

500g rump steak, trimmed, thinly sliced diagonally

100g rice vermicelli noodles

1 red capsicum, deseeded, quartered, thinly sliced

1 carrot, peeled, cut in thin strips

1 cup fresh coriandercilantroX

1 long red chilli, deseeded, finely chopped (optional)

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

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1 To make marinade, combine lemon juice, fish sauce, castor sugar and pepper in a jug. Place beef strips in a ceramic dish. Pour half the marinade over beef and toss until well-combined. Cover. Refrigerate for about 30 minutes.

2 Put noodles in a large bowl. Cover with boiling water and stand for 5-8 minutes or until soft. Drain and rinse. Add capsicum, carrot, coriander and chilli (if using) to noodles. Toss until well-combined. Cover. Refrigerate until needed.

3 Thread beef strips on skewers. Heat barbecue hotplate to a medium heat. Cook skewers for 1-2 minutes on each side for medium-rare or cook to your liking. Add the remaining sauce to noodle salad. Toss to combine. Place noodle salad on 4 serving plates. Top with beef skewers and serve.

Nutrition Info (per serve)

Calories 283 cal

Kilojoules 1180 kJ

Protein 30 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 1 g

Sodium 1020 mg

Calcium 20 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.