Vietnamese Beef Salad

Recipe and photograph – Dr Joan Ransley

A tasty, speedy dinner which pairs a mixture of vibrant, colourful vegetables with strips of succulent, juicy steak and a side of zesty, flavoursome dressing. This fresh and light salad is nutritious as it combines a variety of vegetables with a touch of protein.

Method

1. In the bowl mix chilli with the lime juice, sugar and fish sauce thoroughly, and then set aside. This will be your dressing.
2. Place the chopped parsley and mint on a serving platter and scatter over the pieces of carrots and cucumber. Arrange the watercress and tomatoes over the salad.
3. Preheat a large non-stick frying pan. Lay the steaks in the pan and cook each side for 2-3 minutes. They should be browned on the outside and pink inside.
4. Remove from the pan and place on a chopping board. Slice the steaks into finger-thick strips and scatter over the salad. Drizzle with the dressing.

Alternative serving suggestions

Prawns are a tasty seafood alternative to steak. Flash fry in a little oil and scatter over the salad.

Cooking tip

Remove the seeds from chilli with a teaspoon to avoid contact with hands.