Recipe details

Steak & Vietnamese noodle salad

Steak & Vietnamese noodle salad

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author
TheMealDB
Preparation time
Flexible
Servings
2 (estimated)

Nutrition facts

  • Protein21 %29 g
  • Carbs36 %50 g
  • Fat43 %26 g

The percentage shows how much of the calories each macronutrient provides.

NutrientPer servingPer 100 g
Calories554 kcal170 kcal
Protein29 g8.9 g
Carbs50 g15.3 g
Fat26 g8 g

One serving is about 326 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability
High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Vietnamese

Ingredients

  • 2 Carrot
  • 1 Red Chilli (sliced)
  • handfuls Coriander
  • Lime (Juice of 1)
  • 1 teaspoon Rice Vinegar
  • 1 Garlic Clove (chopped)
  • 0.5 tablespoons Fish Sauce
  • 2 teaspoons Brown Sugar
  • 4 Spring Onions (finely sliced)
  • 1 teaspoon Rapeseed Oil
  • 250 g Beef Fillet
  • 85 g Brown Rice Noodle
  • 0.5 Chinese Cabbage

Instructions

  1. Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.

  2. Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.

  3. Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

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