Salad with beef, rice noodles and cashews
Photo: Julia-Bogdanova / Shutterstock
Ingredients
- ¼ head of cabbage;
- 1 carrot;
- 1 onion;
- 1 chili pepper;
- 3–4 sprigs of mint;
- 3–4 sprigs of basil;
- 3–4 sprigs of coriander;
- 500 g beef pulp;
- salt and pepper - to taste;
- 2 tablespoons olive oil;
- 100 g rice noodles;
- 2 tablespoons honey;
- 2 tablespoons of wine vinegar;
- 1 tablespoon fish sauce (can be replaced with soy sauce);
- 100 g roasted unsalted cashews.
Preparation
Shred the cabbage.
Grate the carrots into strips on a grater. Finely chop the onion and pepper. Separate the mint, basil and coriander leaves from the stems. Cut the meat into thin slices, salt and pepper. Heat oil in a frying pan over medium heat. Roast the beef until cooked through, about 20 to 25 minutes. Place on a plate, cover with foil and leave for 5-6 minutes.
Prepare noodles according to package instructions. Cool and cut into segments 5–7 cm long.
Whisk together honey, vinegar and fish sauce.
In a bowl, combine beef, noodles, carrots, cabbage, onion, mint, basil, coriander, chilli and half the cashews. Add sauce, stir.
Sprinkle with remaining nuts before serving.
Try it
