Vietnamese Rump Beef Skewers with Noodle Salad

Vietnamese Rump Beef Skewers with Noodle Salad Vietnamese Rump Beef Skewers with Noodle Salad

Make a marinade by combining the lemon juice, fish sauce, sugar and white pepper in a jug.  Put the beef in a non metalic dish, then pour over half the marinade and turn to coat.  Cover and set aside for 20 mins.  

Meanwhile put the noodles in a bowl with enough boiling water to cover, then stand for 5-8 minutes until soft.  Drain, rinse and rinse under cold running water, then drain and transfer to a large bowl. Add the red peppers, carrots and coriander and chilli (if using) to the noodles and toss.  Cover and chill until needed.

When ready to cook, thread the beef strips on to the 8 skewers (pre soaked in water if wooden). Using a non stick griddle pan over a medium heat and spray with spary oil.  Cook the skewers for 1-2 mins on each side for medium rare or until cooked to your liking.

Toss the remaining marinade through the salad, then serve with the skewers.

Recipe credit: Healthy Food Guide Diabetes Diet Plan

#highprotein #lowsats #lowfat #lowcal #highiron #glutenfree #lowsugar


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Feeds 4 people Serves 4   Cook in 20 mins Cook in 20mins

ingredients

400g Joe's Lean Rump Steak - trimmed and thinly sliced diagonally
Juice 2 lemons
1 13 tbsp fish sauce
2 tsp caster sugar
½ tsp ground white pepper
100g rice vermicelli noodles
2 red peppers, cut into thin strips
2 carrots, cut into thin strips
Small bunch of fresh coriander
1 long red chilli, deseeded and finely chopped (optional)
cooking spray oil

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