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Vietnamese beef salad

Vietnamese beef salad

A filling but light salad with tender beef and beansprouts.

Serves

6

Prep

25 minutes

Cook

10 minutes

Nutrition information

Each 255g serving contains (excludes serving suggestion)

KCal: 169
Carbs: 16.1g
Fibre: 3.6g
Protein: 16.8g
Fat: 3.3g
(Low)
Saturates: 1.1g
(Low)
Sugars: 4.8g
(Low)
Salt: 3.1g
(Low)
Fruit/Veg Portion: 1

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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 reduced-salt soy sauce
300g pre-cooked, fresh rice noodles

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Method

Method

Step 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.

Step 2

Next, add the red pepper, stirring for 2–3 minutes, followed by the baby sweetcorn. Stir for 1 minute.

Step 3

Add the beansprouts and spring onions, mix well for 1 minute and remove from the heat. Allow to cool.

Step 4

For the dressing, add the cucumber, coriander, lime juice and soy sauce to a small bowl.

Step 5

Add the dressing to the noodles and mix in well. Next, add the cooled beef mixture, mix together and serve.