Wednesday, 4 September 2013

Vietnamese Beef and Noodle Salad

I have been really busy since the last post, and have been a bit remiss in getting online to post more recipes, but there has definitely been plenty of cooking going on!

Fathers day was a hectic day in the kitchen - we have too many dads!! We started with a family breakfast - the girls and I cooked up a storm creating coconut flour waffles with streaky bacon and grilled bananas (all gluten, dairy, grain and refined sugar free).


Despite being stuff from breakfast, it was time to create lunch for my father-in-law. We had chicken and beetroot teriyaki fresh spring rolls, green curry chicken kebabs and a big green salad.


Dessert was a delicious carrot and pineapple cake (it was so popular that I didn't get a chance to take a photo - oh well, will just have to make it again!)

Afternoon tea at my mother-in-laws place to celebrate with hubby's stepdad and then back home for dinner with my parents to celebrate with my stepdad. Thankfully the decision was made to have takeaways, but I did make a yummy tropical bread pudding with coconut bread, coconut milk and papaya. Bread pudding is one of my stepdads favorites, but it requires a few modifications to get it a little more 'real'.

Thankfully my Dad lives in the UK which is a real shame because it means we don't get to see him very often, but on days like fathers day we almost breathe a sigh of relief as I don't think we would have time to see any more fathers!!!

After the huge day of indulgence on fathers day, the following day we were due for a lovely light meal to balance the load and give ourselves a bit of a detox! I had leftover asian salad (see recipe here http://www.keepingitreal.net.nz/2013/08/tempura-battered-fish-fingers-with.html) so decided to put it to good use and mix it with vermicelli noodles, fresh lettuce,marinated beef and gorgeous fresh herbs to create a wonderful light meal with stunning flavours. This is what ended up on the table:

Fresh, healthy, delicious - the perfect summer meal

Vietnamese Beef and Noodle Salad


Ingredients:
500g beef (I used eye fillet, but any decent cut of meat will work)
3cm knob of fresh ginger, grated
5 cloves of garlic, crushed
1/4 cup gluten free soy sauce or coconut aminos
2 tbsp sesame oil
1 tsp black pepper
a squeeze of lemon juice
1 diced chilli (optional)

125g vermicelli noodles
half a head of cos lettuce 
1/2 cup fresh coriander
1/2 cup fresh mint

Directions:
1. Slice the beef into fine slices. In a glass bowl, add the marinade ingredients (ginger, garlic, soy or aminos, sesame oil, pepper, lemon and chilli) and mix until combined. Place the beef in the bowl and mix to coat. Place in the fridge and marinate - preferably for at least an hour.
2. Meanwhile, in a large bowl, cover vermicelli noodles with boiling water. Soak for approximately 10 minutes until noodles are soft and opaque. 
3. Chop the lettuce into chunks
4. Roughly shred the herbs
5. On a large serving platter, place noodles topped with salad, lettuce and fresh herbs (hold onto some of the herbs to decorate the top of the salad with)
5. When beef has finished marinating, heat a tablespoon of coconut oil over a high heat and fry the beef for around 1 minute each side. Remove from the pan and place beef on top of the salad. Sprinkle remaining herbs over salad. Best served immediately but also great for lunch the next day

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