Vietnamese-style beef salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g beef mince
- 2 red chillies1 finely chopped, the other thinly sliced
- 4 garlic clovescrushed
- 100ml oyster sauce
- 3 limesjuice of 2, 1 cut into wedges
- 300g bag cooked rice noodles
- 3 carrotscut into thin julienne
- 300g bag beansprouts
- small bunch mintleaves picked
- 50g unsalted peanutsroughly chopped
Nutrition: per serving
- kcal517
- fat27g
- saturates10g
- carbs33g
- sugars8g
- fibre5g
- protein33g
- salt2.1g
Method
step 1
Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
step 2
To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.
