I don't think we have gone particularly overboard in the food department this Christmas, but I was hankering for something nice and light and fresh last night for dinner. The only trouble was the weather decided to take a change for the cold - but that wasn't going to deter me.
I have been making this beef salad for so long, I don't even remember where I got the recipe for it from now. Anyway I am sure that I have added and changed the original concept over the years.
Here is my take on a Vietnamese Beef Salad.
Vietnamese Beef Salad
1kg rump steak
4 tbs fish sauce
2 tbs sweet chilli sauce
2 tbs chopped ginger
4 cloves crushed garlic
1 tbs sesame oil
1/2 punnet snow pea sprouts (approx 50g)
1 cup mint leaves, roughly torn
1 cup coriander leaves, roughly chopped
1/2 cup cashews
1 - 2 punnets cherry tomatoes, halved
1 bag salad mix (approx 200g)
In a large ziploc bag combine the fish sauce, sweet chilli sauce, ginger, garlic, and sesame oil. Add the beef and allow to marinade for at least 1 hour - longer if possible.
Combine the salad mix with the coriander and mint in a large bowl.
Barbeque the steak for 4-5 minutes each side - but keep the centre pink. Remove and allow to stand for a couple of minutes. Slice thinly.
Add the sliced steak to the salad leaves, top with the cashews.
Serve with sweet chilli sauce, if desired.
This is a lovely fresh, light salad. It is so easy to prepare as well. This is also a great marinade to make and take away with you when you go on holidays. You can always get a steak and salad fixings wherever you are!! If you have the marinade prepared already it makes for a good quick (healthy) meal.
So Dear Readers are you on the healthy food now, after all the Christmas food, or are you still eating leftovers - and what is your favourite Christmas leftover?