Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Vietnamese-style beef salad

Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts

  • Prep: 30 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 517
  • Carbohydrates 33
  • Saturated Fat 10
  • Sugar 8
  • Protein 33
  • Fat 27
  • Fibre 5
  • Salt 2.1

Nutrition per serving

  • Calories 517
  • Carbohydrates 33
  • Saturated Fat 10
  • Sugar 8
  • Protein 33
  • Fat 27
  • Fibre 5
  • Salt 2.1

Ingredients

  • 500g beef mince
  • 2 red chillies, 1 finely chopped, the other thinly sliced
  • 4 garlic cloves, crushed
  • 100ml oyster sauce
  • 3 limes, juice of 2, 1 cut into wedges
  • 300g bag cooked rice noodles
  • 3 carrots, cut into thin julienne
  • 300g bag beansprouts
  • small bunch mint, leaves picked
  • 50g unsalted peanuts, roughly chopped

Method

  1. Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.

  2. To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

Suggested recipes from this collection...