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Vietnamese Steak Salad

Recently in Colorado, the heat has been crazy.  Coming home to a hot meal after a work day or after a ride sounds the worst.  But a cold meal, whether for lunch or dinner is the way to go to refresh as well as satisfy the appetite.  Cold soups are one answer, but another is a rich salad with good protein and carbs to not only fuel, but to enjoy. 

Low-calorie, high protein and gluten free, this Vietnamese steak salad makes an ideal midweek meal, plus, it’s really simple to make.

Serves 3, Prep time: 20 minutes

Protein 42g, Carbs 27g, Fat 13g

Ingredients

  • fish sauce
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 clove garlic, crushed
  • to make 1 tbsp ginger peeled and grated
  • 450g sirloin steak, trimmed of all fat
  • 100g dried vermicelli noodles
  • ½ cucumber, seeded and thinly sliced
  • a handful of leaves Thai basil
  • a handful of leaves mint
  • a handful of leaves coriander
  • 1 shallot, finely sliced
  • 1-2 bird’s eye chilli, finely chopped
  • 1 tsp agave or maple syrup
  • 1 lime, juiced

Method

  • STEP 1

    Mix 1 tsp fish sauce, the sesame oil, soy sauce, half the garlic and all the ginger. Pour over the steak and marinate for 30 minutes, or for a few hours if you can.

     
  • STEP 2

    To make the dressing, mix the shallot, chilli, agave syrup and lime juice with the remaining garlic and 2 tsp fish sauce.

     
  • STEP 3

    Heat a griddle pan to hot, and sear the steak for 2 minutes on either side, or longer if you prefer. Leave to rest while you make the salad. Pour a kettleful of boiling water over the noodles and leave to cook for a few minutes.

     
  • STEP 4

    Rinse the noodles and drain well. Add the noodles, cucumber and most of the herbs to the dressing and toss. Add more lime juice or fish sauce if you like. Thinly slice the rested meat, and add to the bowl. Serve with the remaining herbs scattered over.

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