Vietnamese-style beef salad

Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts

  • Prep:30 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 517
  • fat 27g
  • saturates 10g
  • carbs 33g
  • sugars 8g
  • fibre 5g
  • protein 33g
  • salt 2.1g


  • 500g beef mince
  • 2 red chillies, 1 finely chopped, the other thinly sliced
  • 4 garlic cloves, crushed
  • 100ml oyster sauce
  • 3 limes, juice of 2, 1 cut into wedges
  • 300g bag cooked rice noodles
  • 3 carrots, cut into thin julienne
  • 300g bag beansprouts
  • small bunch mint, leaves picked
  • 50g unsalted peanuts, roughly chopped


  1. Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.

  2. To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

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