Dietitian's Pick: Vietnamese Barbecued Beef, Sweet potato & Mint salad
Serves: 4* Time to make: 30 mins, plus 20 min marinating
*serving size depends on each bariatric patient's need
1 stick lemongrass, white part only, finely chopped
2 teaspoons grated ginger
2 teaspoons sesame oil
3 teaspoons chilli paste
500g lean rump steak, fat trimmed
500g sweet potato ‘zoodles’ (see note)
¼ small red cabbage, shredded
150g snow peas, trimmed, thinly sliced
1 medium red capsicum, deseeded, thinly sliced
1 cup mint leaves, plus extra, to garnish
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon caster sugar
Combine lemongrass, ginger, sesame oil and 2 teaspoons of chilli paste in a shallow dish. Add the beef and turn to coat in the paste. Cover and set aside the beef for 20 minutes.
Cook sweet potato noodles following packet instructions. Drain noodles, set aside to cool.
Preheat barbecue hotplate or chargrill pan over medium-high heat. Lightly spray beef with olive oil. Cook for 2–3 minutes each side, or until cooked to your liking. Transfer to a plate. Cover beef loosely with foil and set it aside to rest for 5 minutes, before thinly slicing.
Combine the cabbage, snow peas, capsicum, mint and sweet potato noodles in a large bowl. Combine fish sauce, lime juice, sugar and remaining chilli paste in a small bowl; stir to dissolve the sugar. Add dressing to salad and gently toss to combine.
Serve salad topped with beef and extra mint leaves.
Nutritional information (per serve)
Total fat 6.8g
Saturated fat 1.5g
Dietary fibre 8.6g