Vietnamese Beef Salad

So much flavour in this simple little dish. Don't be put off by the number of ingredients, the marinades are easily prepared ahead of time.

Don't skip the quick pickled onion, it's not only vital, but you will love it so much you will want to make it several times over and put it with everything!

Tip: We used rib fillet for a quick cook but rump or scotch fillet will work as well.

Prep time: 20 mins
Cook time: 4 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of beef fillet steak, diced large

1 teaspoon of fish sauce

1 teaspoon of coconut aminos or wheat free tamari

1 teaspoon of fresh lime juice

1/4 long red chilli, diced

1/2 teaspoon of coconut sugar

1/4 teaspoon of sesame oil

1/4 teaspoon of cold pressed coconut oil for frying

Pickled Onions

1/4 small red onion, sliced

2 teaspoons of lime juice

1 teaspoon of fish sauce

1/4 teaspoon of coconut aminos or wheat free tamari

3/4 teaspoon of coconut sugar

1/4 teaspoon of sesame oil

1 teaspoon of extra virgin olive oil

1 teaspoon of water

Salad

2 cups of rocket leaves

1/2 tomato, diced large

Method

In a medium bowl combine the beef with the marinade ingredients and mix well to ensure it's well coated. Alternatively use a snap lock bag.

Leave to marinate for at least 30 minutes or up to an hour. It's fine to leave at room temp unless you're leaving it longer than an hour. Take out of the fridge at least 10 minutes before cooking.

Meanwhile combine the onion slices with the remaining pickling ingredients and let marinate around 15 minutes or longer.

Prepare salad ingredients on a serving plate and set aside.

Heat coconut oil in a pan to a high heat. Add the beef to the pan, reserving the marinade and cook 2-3 minutes. Add the reserved marinade to the pan and fry off quickly, continuously stirring and coating the meat.

Serve beef over the salad with any remaining juices and top with drained pickled onions

Calories: 328
Protein: 30.6
Carbs: 12.1
Fibre: 3.5
Fat: 15.9

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