Grilled Beef Salad
Recipe by Meat & Livestock Australia
Serves 4-6 | 
Prep 20 min | 
Cook 10 min
Ingredients
- 4 x 200g sirloin steaks, trimmed of fat
- 2 carrots, sliced into ribbons using a peeler
- 1 tablespoon rice vinegar
- 125g AYAM™ Rice Vermicelli
- ¼ wombok (Chinese cabbage), finely shredded
- 1 cucumber, sliced into ribbons using a peeler
- 150g snow peas, sliced diagonally
- ½ cup mint leaves
- ¼ cup peanuts (plain, unsalted), chopped, to serve
Dressing:
- 1 small red chilli, finely chopped
- 3 tbsps lime juice
- 3 tbsps sugar
- 1 tbsps AYAM™ Fish Sauce
- 1 clove garlic, crushed
- 1 teaspoon finely grated ginger
Method
- Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
- Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
- Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
- Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
Tip:
- Taste the seasoning of the dressing after you've added it to the rest of the salad and adjust depending on your preference.
- Sirloin steaks are sometimes called New York steaks.
