Vietnamese beef & potato salad
- Prep in:
- 20 mins
- Cook in:
- 6 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 329 | 16% |
| Fat 11.5g | 16% |
| Sat Fat 3.8g | 19% |
| Sugar 11.6g | 12% |
| Salt 0.70g | 11% |
Method
Mix the dressing ingredients together and set aside.
Oil and season the fillet steak. Heat a heavy based frying pan over a high heat and sear the steak for 3 minutes each side. Allow to rest for 5 minutes before thinly slicing with a sharp knife.
Cook the salad potatoes in a pan of salted water as per instructions. When the potatoes are just cooked(soft), toss the sugar snaps into the water for 30 seconds. Drain everything and wait for the potatoes to cool before slicing them into wedges.
Mix the beef, potatoes, sugar snaps, carrot, cucumber, spring onion, shallot, beansprouts and herbs. Stir through the dressing and toss.
Serve with chopped peanuts and lime wedges.
Ingredients
200g fluffy potatoes (such as Maris Piper), quartered or cubed
1tsp olive oil
200g fillet steak
60g sugar snap peas
1 small carrot, peeled and julienned/grated
1 small cucumber, ribboned with a peeler
1 spring onion, sliced diagonally
1 small shallot, thinly sliced
60g bean sprouts
handful coriander leaves
handful mint leaves
For the dressing
1tsp honey
1tbsp lime juice
2tsp fish sauce
1tbsp groundnut oil
1 red chilli, finely chopped
½ garlic clove, crushed
To serve
A handful roasted salted peanuts, chopped and 1 lime, cut in wedges.
