Vietnamese Beef & Potato Salad

Serves 2
Total Time
26 Minutes
Main Ingredients
200g of fluffy potatoes (such as Maris Piper), quartered or cubed
1tsp of olive oil
200g of fillet steak
60g of sugar snap peas
1 small carrot, peeled and julienned/grated
1 small cucumber, ribboned with a peeler
1 spring onion, sliced diagonally
1 small shallot, thinly sliced
60g of bean sprouts
Handful of coriander leaves
Handful of mint leaves
For The Dressing
1tsp of honey
1tbsp of lime juice
2 tsp of fish sauce
1 tbsp of groundnut oil
1 red chilli, finely chopped
½ a garlic clove, crushed
To Serve
A handful roasted salted peanuts, chopped; 1 lime, cut in wedges.
Step 1

Mix the dressing ingredients together and set aside.

Step 2

Oil and season the fillet steak. Heat a heavy based frying pan over a high heat and sear the steak for three minutes each side. Allow to rest for five minutes before thinly slicing with a sharp knife.

Step 3

Cook the salad potatoes in a pan of salted water as per instructions. When the potatoes are just cooked(soft), toss the sugar snaps into the water for 30 seconds. Drain everything and wait for the potatoes to cool before slicing them into wedges.

Step 4

Mix the beef, potatoes, sugar snaps, carrot, cucumber, spring onion, shallot, beansprouts and herbs. Stir through the dressing and toss.

Step 5

Serve with chopped peanuts and lime wedges.

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