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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Grilled beef and meatball vermicelli salad

Grilled beef and meatball vermicelli salad
Prep time20 min
Cook time5 min
Total time25 min
Servings4
01

Ingredients

  • 300 g beef oyster blade, fat trimmed
  • 200 g beef sausages
  • 1 tbsp sunflower oil
  • 2 tbsp coconut water
  • 1 long red chilli, finely chopped
  • 2 cloves garlic, smashed and chopped
  • 3 tsp lime juice, plus wedges to serve
  • 1 tsp white vinegar
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 180 180g bean thread vermicelli (3 bundles)
  • 2 cups shredded cabbage (green, or wombok)
  • 1 cucumber, sliced
  • 1 carrot, julienne
  • 1.2 cup thai basil leaves
02

Step-by-step method

  1. 01
    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.
  2. 02
    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.
  3. 03
    Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
  4. 04
    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.
03

Chef's 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