This is loosely based on the recipe from 
by Rosie Lovell which I have to say I have had for years and have yet to cook anything from. I did do quite a lot of tweaking to this and it is completely adaptable - you can you as much or as little of any of the vegetables that you like - I added a bit more fish sauce and soy sauce that she recommends but again this dressing is really a taste and tweak kind of thing.VIETNAMESE STEAK SALAD
Serves 2
For the salad:
3 medium carrots, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 spring onions, thinly sliced
3 tbsp lightly salted peanuts
3tsp fish sauce
2 tbsp peanut oil
2 1/2 tbsp rice vinegar
1 tbsp soy sauce
1tsp sugar
lime juice
A large handful of coriander, roughly chopped
A large handful of mint, roughly chopped
For the steak:
2 fillet steaks, about 180g each
5 tbsp soy sauce
2 tbsp peanut oil
freshly ground black pepper
Rosie uses a mandolin to slice everything but I just chopped by hand because I don't have one because I'm just too scared!
1. Marinade the steak in the soy sauce and lots of black pepper - I use a zip lock freezer bag - in the fridge for at least an hour.
2. Slice the carrots, pepper, and spring onions and put in the big bowl you want to use.
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| Sliced veg |
3. Smash the peanuts up either in a magimix or in a freezer bag bashed with a rolling pin. You don't want dust you want nice bite size bits. Chop the herbs and mix these and the peanuts together with the veg.
4. In a heavy bottomed frying pan, I use a griddle, add the steaks and fry on a medium heat for about 4 minutes on each side. After the first side add the rest of the soy from the marinade. I like my steak just done so they are nothing a good vet couldn't bring round but you can cook yours as long as you like but this salad is really nicer with pinker meat.
6. Thinly slice the steaks and add to the salad. Toss together and top with a few whole leaves of coriander and mint and serve.
That looks good too - I like Rosie's recipes!
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