Vietnamese Beef Salad with Wombok
Our Vietnamese Beef Salad is fresh, fragrant, full of umami flavour and a complete winner served as a sensational weekday dinner option or as part of an Asian banquet.
Servings: 4 as a main
Mandoline or V-Slicer
For the beef
- 400 grams beef fillet (approximately 14.11oz)
- 1 tablespoon brown sugar
- 3 tbsps fish sauce
- 3 tbsps lime juice
- 1 tablespoon lemongrass chopped
- 1 tablespoon ginger grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
For the salad
- 1 kilogram Wombok/Napa or Chinese Cabbage (approximately 35.27oz)
- 1 medium carrot (approximately 120g/3.53oz)
- 1 medium Lebanese cucumber or Persian cucumber (approximately 170g/6oz)
- ½ cup mint chopped
- ½ cup coriander chopped
- ½ cup peanuts roasted
For the vinaigrette
- 2 tsps brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 4 tbsps fish sauce
- 4 tbsps lime juice freshly squeezed
- 1 clove garlic minced
- 1 red chilli seeds removed, finely diced
MARINATE THE BEEF
Place the beef in a container add the marinade ingredients and season with some sea salt and cracked back pepper, then toss to coat.
Keep covered while you prepare the vegetables for the salad. Just keep them in a cool place but not in the fridge as adding cold fillets to a hot pan lowers the temperature in the pan and you will not be able to get a good sear on the fillets.
NOTE: You can marinate the beef the day before and keep it in the fridge, just bring it to room temperature before cooking.
SHAKE UP THE DRESSING
Trim the chilli, remove the seeds and rinse under cold running water, then dice finely.
Add all the dressing ingredients to a glass jar, season and shake well to combine.
COOK BEEF TO YOUR LIKING
Preheat a non-stick, frypan on medium to high heat.
Take your marinated beef fillet and add to your hot pan. Sear on each side for approximately 3 minutes.
Add the leftover marinade to the pan allow to sizzle and evaporate; the beef absorbs the flavours. Remove to a plate and allow to rest for five minutes. Then slice into thin slices.
PREPARE THE VEGETABLES
In the meantime remove the hard core, any damaged leaves and the thick outer leaves from your cabbage, separate the leaves and wash them gently under cold running water. Shake to remove excess water and pat dry. Then shred finely using a sharp chef’s knife.
Wash and trim the carrot and cucumber then using a vegetable or y-peeler cut them into ribbons.
Rinse the herbs under cold running water, shake and pat dry and then roughly chop.
ASSEMBLE THE SALAD
Place all the vegetables, herbs, cooked beef and peanuts in a large mixing bowl, pour over the dressing and toss well to combine.
Taste and if you feel it needs it season with some sea salt and cracked black pepper.
Arrange in a salad bowl and keep chilled until ready to serve.
Calories: 548kcal | Carbohydrates: 26g | Protein: 29g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 2567mg | Potassium: 1403mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3902IU | Vitamin C: 97mg | Calcium: 263mg | Iron: 5mg