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Serves |
4-6 |
Prep time |
1 hour |
Cook time |
30 minutes |
This classic Vietnamese dish is full of flavour and fresh ingredients – you’ll want to make it again and again!
For the marinade:
3 tbsps | fish sauce |
2 tbsps | light soy sauce |
1 tbsp | rice vinegar |
1 tbsp | fresh ginger, peeled and grated |
1 | garlic clove, halved |
For the salad:
400g | beef steak |
200g | cherry tomatoes, halved |
1 | red chilli, finely diced |
100g | grated carrot |
100g | spring onions, thinly sliced |
25g | mint, finely chopped |
25g | coriander, finely chopped |
For the dressing:
6 tbsps | fish sauce |
4 tbsps | soy sauce |
2 tbsps | rice vinegar |
2 | limes, juice |
It’s really important to let your beef rest before serving to let it rehydrate after the heat of the pan.
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