Serves 2
25 min
Steak & Vietnamese Noodle Salad
Recipe GLPR909ef4b09ba0dc
A vibrant Vietnamese-inspired salad featuring tender sliced steak served over chewy brown rice noodles tossed with crisp vegetables and fresh herbs. The warm steak is balanced by a zesty, tangy dressing made with lime juice, fish sauce, and a touch of sweetness, creating a light yet satisfying meal with bright, authentic flavors.
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Ingredients
83 g Brown rice noodles
1 tsp Rapeseed oil
250 g Fillet steak
2 Carrots, peeled into ribbons
½ Chinese cabbage, shredded
4 Spring onions, sliced
1 small pack Fresh coriander, roughly chopped
1 Red chilli, seeds removed and thinly sliced
1 Lime, juiced
2 tsp Soft brown sugar
1 tsp Rice wine vinegar
1 Garlic clove, finely chopped
½ tbsp Fish sauce
Directions
In a small bowl, combine the fish sauce, lime juice, soft brown sugar, rice wine vinegar, finely chopped garlic, and sliced red chilli. Add 1 tablespoon of water and stir until the sugar dissolves completely. Set the dressing aside.
Bring a large pot of water to a boil. Cook the brown rice noodles according to the package instructions, stirring occasionally to prevent sticking. Drain the cooked noodles and immediately transfer them to a bowl of cold water to cool completely. Once cooled, drain thoroughly and place in a serving bowl.
Add the carrot ribbons, shredded Chinese cabbage, sliced spring onions, and the prepared dressing to the cooled noodles. Toss everything together until evenly coated and combined. Set the dressed noodle salad aside.
Heat the rapeseed oil in a frying pan over high heat until it shimmers. Season the fillet steak with salt and pepper on both sides. Place the steak in the hot pan and cook for 2–3 minutes on the first side without moving it, until a golden crust forms. Flip and cook for another 2–3 minutes on the second side for medium-rare doneness, or adjust timing to your preference. The internal temperature should reach at least 145°F.
Remove the steak from the pan and place it on a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, then slice it into thin strips.
Divide the dressed noodle salad between two bowls. Top each bowl with the sliced steak and scatter fresh coriander over the top. Serve immediately while the steak is still warm.
