Save for later

Vietnamese beef salad

Thumbnail
Thumbnail
A filling but light salad with tender beef and beansprouts.
Serves
6
Prep
25 minutes
Cook
10 minutes
Each 255g serving contains (excludes serving suggestion)
KCal
175
Carbs
16.3g
Protein
20.0g
Fat
2.8g
Saturates
0.60g
Sugars
3.9g
Salt
0.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
350g lean beef, cut into strips
half tsp chilli flakes
2 cloves garlic, crushed
4cm fresh ginger, finely chopped
1 red pepper, sliced
150g baby sweetcorn, halved lengthways
300g beansprouts
6 spring onions, sliced into 1cm pieces
For the dressing
10cm-piece cucumber, finely chopped
25g coriander, roughly chopped
Juice 1 lime
2 tsp low-sodium/reduced-salt soy sauce
300g pre-cooked, fresh rice noodles
Method
  1. Add the oil to a pan. Add the beef and cook for 4–5 minutes over a high heat, stirring regularly. Stir in the chilli flakes, garlic and ginger.
  2. Next, add the red pepper, stirring for 2–3 minutes, followed by the baby sweetcorn. Stir for 1 minute.
  3. Add the beansprouts and spring onions, mix well for 1 minute and remove from the heat. Allow to cool.
  4. For the dressing, add the cucumber, coriander, lime juice and soy sauce to a small bowl.
  5. Add the dressing to the noodles and mix in well. Next, add the cooled beef mixture, mix together and serve.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk