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Vietnamese beef and cucumber salad

Name: Vietnamese beef and cucumber salad
Yield: 2
Ingredients: 350 g Beef rump steaks, trimmed of fat and sinew (Main); 1 tsp Soy sauce; 1 tsp Fish sauce; 3 Tbsp Lime juice; 1 Tbsp Fish sauce; 2 tsp Water; 2 tsp Brown sugar; ½ small Garlic cloves, sliced; 2 Lebanese cucumber, or half a skinny telegraph cucumber; 1 cup Watercress, sprigs; 6 Snake beans, or 18 baby round beans, ends trimmed; ½ cup Fresh mint, large leaves roughly chopped; ¼ cup Vietnamese mint leaves, large ones halved; 1 Green chilli, cut into small dice; 1 packet Rice noodles, cooked and refreshed in cold water

for 2 people

Tam West

Laurie Black

Chef and food writer

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350 g	Beef rump steaks, trimmed of fat and sinew (Main)
1 tsp	Soy sauce
1 tsp	Fish sauce

3 Tbsp	Lime juice
1 Tbsp	Fish sauce
2 tsp	Water
2 tsp	Brown sugar
½ small	Garlic cloves, sliced

2	Lebanese cucumber, or half a skinny telegraph cucumber
1 cup	Watercress, sprigs
6	Snake beans, or 18 baby round beans, ends trimmed
½ cup	Fresh mint, large leaves roughly chopped
¼ cup	Vietnamese mint leaves, large ones halved
1	Green chilli, cut into small dice
1 packet	Rice noodles, cooked and refreshed in cold water

Marinate beef in soy and fish sauces for 30 minutes.
Stir dressing ingredients together until sugar has dissolved.
Heat a cast iron pan or non-stick pan to medium-high heat. Lift beef from marinade and add to pan. Cook for about 2 minutes each side until medium-rare. Remove to a clean plate and set aside for 5 minutes.
Halve cucumbers lengthwise and deseed, then slice into ribbons using a mandolin or sharp vegetable peeler. Cut beans into 4cm lengths and add to a wide mixing bowl with cucumber.
Add watercress, herbs and chilli to bowl.
Cut beef lengthwise into 3cm wide strips, then slice crosswise into bite-sized slices. Place beef on top of salad, pour dressing over salad. Toss gently and transfer to a serving platter. Serve with cool rice noodles.