Recipe
Grilled beef and meatball vermicelli salad
- Serves 4
- Prep Time 20 mins
- Cooking Time 5mins
Ingredients
- Serves 4
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Method
- Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
- Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
- Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
- Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.
Tips
- Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.
- You can swap coconut water for water