Co-funded by the Creative Europe Programme of the European Union
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VIETNAMESE-STYLE POTATO AND BEEF SALAD

Ingredients for 4

  • 2 large floury potatoes (e.g. Rooster) (approximately 300g)
  • 1 teasp. rapeseed or olive oil
  • 400g of fillet steak
  • 100g of sugar snap peas
  • 2 carrots, peeled and cut into julienne or grated
  • 1 small cucumber, cut into ribbons using a peeler
  • 3 scallions, sliced diagonally
  • 2 small shallots, peeled and thinly sliced
  • 100g of bean sprouts
  • Handful of fresh coriander leaves, roughly chopped
  • Handful of fresh mint leaves, roughly chopped
  • Salt and freshly ground black pepper

For the dressing:

  • 2 teasp. honey
  • 2 tablesp. lime juice
  • 1 teasp. fish sauce
  • 2 tablesp. rapeseed or olive oil
  • 1 red chilli, finely chopped
  • 1 garlic clove, peeled and chopped

To serve:

  • Handful salted peanuts, roasted and chopped
  • 1 lime, cut into wedges
EUPOTATOES27699 5 website 820x480 recipes 32
Cooking time: 45 MIN
  1. Mix the dressing ingredients together and set aside.
  2. Oil and season the fillet steak. Heat a heavy based frying pan over a high heat and sear the steak for three minutes on each side. Allow to rest for five minutes before thinly slicing with a sharp knife.
  3. Cook the 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.
  4. Mix together the beef, potatoes, sugar snaps, carrot, cucumber, scallion, shallot, bean sprouts and herbs. Pour over the dressing and toss.

To Serve,

  1. Serve with chopped peanuts and lime wedges.

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