Vietnamese beef salad.

INGREDIENTS

500g beef rump steak, excess fat trimmed

100g dried rice vermicelli noodles

100g snow peas, trimmed, halved

1 lebanese cucumber, peeled lengthways into ribbons

1/2 cup fresh coriander leaves

1/3 cup fresh mint leaves, torn

2 shallots, ends trimmed, thinly sliced

1 small carrot, peeled, cut into matchsticks

2/3 cup bean sprouts, trimmed

60g Asian leafy salad mix

1 small, fresh red chilli, finely chopped

1 1/2 tbsp fresh lime juice

1 1/2 tbsp peanut oil

1 tbsp fish sauce

METHOD

Preheat a barbecue grill or char-grill on medium-high and cook the beef for 4 minutes each side for medium, or until cooked to your liking.

Thinly slice the beef.

Meanwhile, place the noodles and snow peas in a large heat-proof bowl.

Cover with boiling water.

Set aside for 5 minutes or until noodles are tender. Drain.

Use kitchen scissors to cut the noodles into short lengths.

Return the noodles and snow peas to the bowl.

Add the beef, cucumber, coriander, mint, shallot, carrot, bean sprouts and salad mix to the bowl.

Toss to combine.

*Combine chili, lime juice, oil and fish sauce. Add to the salad.

Toss to combine.

TASTE TIP

If your supermarket doesn't have Asian leafy salad mix, you can use a mix of mesclun and spinach leaves.