
Vietnamese-Style Beef Salad
Serves 4
INGREDIENTS
- 7 oz sirloin steak
- 2 handfuls baby spinach leaves
- 1 carrot, sliced in thin strips
- 1 small cucumber, quartered lengthways, seeded and cut in thin strips
- 2 handfuls finely shredded red cabbage
- 2 spring onions/scallions, thinly sliced diagonally
- handful Thai basil leaves, roughly torn
- handful mint leaves, roughly chopped
- 1 medium red chili, seeded and thinly sliced
- ¼ cup roasted unsalted peanuts, roughly chopped
Vietnamese dressing - 3 tbsp peanut oil
- 2 tbsp fish sauce
- freshly squeezed juice of 1 lime
- 1 tsp superfine sugar
- sea salt and freshly ground black pepper
INSTRUCTIONS
- Put the steak in the freezer for 30 minutes to firm up and to make it easier to slice.
- Meanwhile, mix together all the ingredients for the dressing and season to taste.
- Divide the spinach between four serving plates and top with the carrot, cucumber and cabbage. Spoon enough of the dressing over to coat and toss lightly until combined.
- Remove the steak from the freezer and using a very sharp, long-bladed knife, cut into thin, elegant slices. Until ready to use, place the sliced meat on a plate and cover with plastic wrap to prevent discolouring; if you put plastic wrap between each layer of beef, you will be able to separate them easily.
- Arrange the steak on top of the salad, season and sprinkle the spring onions, herbs, chili and peanuts overtop. Spoon more dressing over to taste and serve immediately.

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