RCI-MT.005.0333.001
Vietnamese Beef Salad
Vietnamese beef salad can be served at lunch.
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- lean beef mince400 grams
- 2 unit
- cm piece grated ginger1 unit
- 1 teaspoon
- 2 tablespoons
- 2 tablespoons
- finely chopped seeded hot red chiles1 to 2 unit
- 4 large
- julienned Lebanese cucumber1 medium
- 1 medium
Method
1
Combine lean beef mince with crushed garlic, grated ginger, five spice powder, hoisin sauce, soy sauce, and hot red chiles in a bowl, mixing gently until just combined.
2
Heat a large skillet or wok over high heat until very hot, then add the beef mixture and cook, breaking up the meat with a spoon or spatula as it browns.
6 minutes
3
Continue cooking until the beef is cooked through and the mixture is heated through, with no pink remaining in the meat.
2 minutes
4
Remove the skillet from heat and let the beef mixture cool to room temperature for about 5 minutes.
5
Arrange large lettuce leaves on a serving platter or individual plates as the base for the salad.
6
Toss the cooled beef mixture with the julienned Lebanese cucumber and carrot until evenly combined.
7
Spoon the beef and vegetable mixture onto the lettuce leaves and serve at room temperature.