Vietnamese Beef Salad

For the marinade:

For the salad:

For the dressing:

1. Begin by combining all the marinade ingredients together in a mixing bowl. Place the beef in the container, ensuring as much of the surface is covered in marinade as possible. Cover with a lid or cling film and place in the fridge for 1 hour.
2. Combine all the dressing ingredients in a measuring jug and mix together, then place to one side.
3. Shortly before your beef is ready, place all of the other salad ingredients in a large mixing bowl, cover in dressing and mix.
4. Remove beef from fridge and rest for 20 minutes.
5. Add vegetable oil into a pan and bring to a high heat. Fry your beef either rare, medium, or well done depending on your taste. When done, remove from the pan, place on a chopping board to rest for 5-10 minutes then cut into thin strips.
6. Plate up your salad, then thinly slice your beef and place over the top.

It’s really important to let your beef rest before serving to let it rehydrate after the heat of the pan.