Steak & Vietnamese noodle salad
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13 Ingredients
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30 min total
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Serves Serves 2
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Easy
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Vietnamese
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Beef
Recipe byThe ZestyPlate Kitchen
Seared steak sliced over rice noodles, carrot and cabbage in a zingy lime and fish sauce dressing, with coriander and chilli. Fresh and light.
Slices of seared steak over cool rice noodles, crunchy raw vegetables and a fistful of herbs, all brought together by a sharp lime and fish sauce dressing. It is light and fresh but still feels like a proper meal, and it comes together quickly enough for a weeknight.
Jump to recipe
Prep 20 min
Cook 10 min
Total 30 min
Easy
Scale:
- 85g Brown Rice Noodle
- 1 tsp Rapeseed Oil
- 250g Fillet Of Steak
- 2 Carrots
- 1/2 Chinese Cabbage
- 4 finely sliced Spring Onions
- Handful Coriander
- 1 sliced Red Chilli
- Juice of 1 Lime
- 2 tsp Brown Sugar
- 1 tsp Rice Vinegar
- 1 chopped Garlic Clove
- 1/2 tbs Fish Sauce
Preparation
- Mix all the dressing ingredients in a bowl with 1 tbsp water until the sugar dissolves.
- Cook the noodles as the pack directs, then plunge them into a bowl of cold water to cool right down. Drain them, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- Heat the oil in a frying pan over high heat. Season the steak and cook it to your liking, around 2 to 3 minutes a side for medium rare. Rest it for 5 minutes, then slice. Divide the salad and steak between bowls and scatter coriander over to serve.
Tips from the ZestyPlate Kitchen
- Rinse the cooked noodles under cold water so they stay loose and refreshing rather than clumping.
- Cook the steak to your liking, then rest it before slicing so the juices stay in the meat.
- Cut the steak across the grain for the most tender slices.
- Toss the dressing through just before serving so the noodles and veg keep their crunch.
Frequently Asked Questions
A tender, quick-cooking cut such as fillet, sirloin or rump is ideal. Sear it fast, rest it, then slice it thinly.
Prep the components and dressing in advance, but only toss it all together and add the steak just before serving so the noodles and veg stay fresh.
Light soy sauce with a squeeze of lime is the nearest everyday swap, though it misses some of that distinctive Vietnamese savoury depth.
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