Sarah Pound’s Asian Beef Salad

Name: Asian Beef Salad
Prep time: 55 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 3 tbsp fish sauce; 2 tsp brown sugar; 2 cloves garlic (finely diced); Juice of 1 lime; 500 g eye fillet or rump steak (cut into steaks, about 3 cm thick); 1 tbsp peanut oil; 4 tbsp fish sauce; Juice of 1 large lime; 1 tbsp brown sugar; 1 red chilli (finely chopped); 1 tsp sesame oil; 250 g vermicelli noodles; 2 cups red cabbage (finely shredded); 1 Large carrot (grated or peeled with a julienne peeler); 2 Lebanese cucumbers (sliced); 1 cup bean shoots; 1 cup mint leaves; 1 cup Thai basil or Vietnamese mint; Roasted peanut (chopped); Red chilli (sliced)

Sarah Poundʼs Asian Beef Salad recipe tastes incredible. See ingredients & method below.

I was making this salad in my teenage years, when I first discovered how truly amazing Asian flavours are.

It has been a favourite of mine for a very long time. The beef is so tender, the salad component is so fresh and the dressing brings everything together to create an overall flavour bomb in your mouth. You will need to start preparing elements of this dish at least 30 minutes before serving to allow time for the beef to marinate.... More

prep

cook

yield

difficulty

Pairs with

Riesling

Sauvignon Blanc

Ingredients

Marinade

3 tbsp fish sauce
2 tsp brown sugar
2 cloves garlic (finely diced)
Juice of 1 lime
500 g eye fillet or rump steak (cut into steaks, about 3 cm thick)
1 tbsp peanut oil

Dressing

4 tbsp fish sauce
Juice of 1 large lime
1 tbsp brown sugar
1 red chilli (finely chopped)
1 tsp sesame oil

Salad

250 g vermicelli noodles
2 cups red cabbage (finely shredded)
1 Large carrot (grated or peeled with a julienne peeler)
2 Lebanese cucumbers (sliced)
1 cup bean shoots
1 cup mint leaves
1 cup Thai basil or Vietnamese mint

To Serve

Roasted peanut (chopped)
Red chilli (sliced)

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Method

Tips

Marinating

Combine fish sauce, brown sugar, garlic and lime juice together.
Add the beef and marinate for at least 30 minutes (but overnight is even better).

Dressing

Combine all ingredients, and adjust to taste if required.

Preparing and Assembly

Place a large fry pan over high heat or preheat a barbecue to high and add the peanut oil. Cook the marinated beef for approximately 5 minutes on each side (for rare), depending on the size of the steaks.
Remove and let rest for 10 minutes before slicing into strips.
Meanwhile, place a large pot of water onto boil. Once boiling, turn it down to a gentle simmer.
Cook the vermicelli noodles following packet instructions (usually 3-5 minutes). Drain and run through cold water. You can use a paper towel to soak up excess moisture from the noodles.
In bowls (or one large bowl), add the cooked vermicelli noodles, red cabbage, carrot, cucumber, bean shoots, mint and Thai basil.
Add the beef strips to the salad.
Drizzle with the dressing, and add some chopped peanuts and fresh red chilli to serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Pound’s Asian Beef Salad

Sarah Poundʼs Asian Beef Salad recipe tastes incredible. See ingredients & method below.

I was making this salad in my teenage years, when I first discovered how truly amazing Asian flavours are.

prep

cook

yield

difficulty

Pairs with

Riesling

Sauvignon Blanc

Ingredients

Marinade

3 tbsp fish sauce
2 tsp brown sugar
2 cloves garlic (finely diced)
Juice of 1 lime
500 g eye fillet or rump steak (cut into steaks, about 3 cm thick)
1 tbsp peanut oil

Dressing

4 tbsp fish sauce
Juice of 1 large lime
1 tbsp brown sugar
1 red chilli (finely chopped)
1 tsp sesame oil

Salad

250 g vermicelli noodles
2 cups red cabbage (finely shredded)
1 Large carrot (grated or peeled with a julienne peeler)
2 Lebanese cucumbers (sliced)
1 cup bean shoots
1 cup mint leaves
1 cup Thai basil or Vietnamese mint

To Serve

Roasted peanut (chopped)
Red chilli (sliced)

Method

Marinating

Combine fish sauce, brown sugar, garlic and lime juice together.
Add the beef and marinate for at least 30 minutes (but overnight is even better).

Dressing

Combine all ingredients, and adjust to taste if required.

Preparing and Assembly

Place a large fry pan over high heat or preheat a barbecue to high and add the peanut oil. Cook the marinated beef for approximately 5 minutes on each side (for rare), depending on the size of the steaks.
Remove and let rest for 10 minutes before slicing into strips.
Meanwhile, place a large pot of water onto boil. Once boiling, turn it down to a gentle simmer.
Cook the vermicelli noodles following packet instructions (usually 3-5 minutes). Drain and run through cold water. You can use a paper towel to soak up excess moisture from the noodles.
In bowls (or one large bowl), add the cooked vermicelli noodles, red cabbage, carrot, cucumber, bean shoots, mint and Thai basil.
Add the beef strips to the salad.
Drizzle with the dressing, and add some chopped peanuts and fresh red chilli to serve.

Tips

To make this quicker, you can prepare the marinade a day earlier and marinate the beef overnight, meaning you just have to cook and serve.