My Vietnamese Beef with crisp, fresh salad isn’t just a delicious dinner – it’s a way to nourish your body with nutrients that support women’s health. Iron to beat fatigue, zinc for immunity and skin, and B12 for focus and clarity.
And the story goes beyond nutrition. Aussie beef is raised with care – guided by farmers, vets and scientists who prioritise sustainability, accountability, and animal welfare. So when you choose Australian beef, you’re not only treating yourself to a meal that fuels energy and vitality – you’re also supporting ethical, science-backed farming practices that care for people, animals, and the planet.
*This is a sponsored post with Australian Good Meat, all thoughts and opinions expressed are the author’s own.”
SLOW COOKED VIETNAMESE BEEF WITH VIBRANT SALAD
Serves 4
1kg chuck steak
2 cloves garlic, finely chopped
1 tbsp freshly grated ginger
1 ½ cups beef stock
2 tbsp fish sauce
2 tbsp light soy sauce
3x 10cm stalks lemongrass
3 makrut (kaffir) lime leaves
3 star anise
¼ cup coconut sugar
Extra virgin olive oil, for browning meat
Salad:
4 cups finely sliced wombok cabbage
3 (450g) Lebanese cucumbers, seed removed, cucumber finely sliced
2 (350g) carrots, finely sliced into sticks
½ cup red onion, finely sliced
200g cherry tomatoes, halved
1 green apple, sliced into thin sticks
1 ½ cups mint leaves
1 ½ cups fresh coriander leaves, stalks chopped
½ cup finely chopped peanuts
1 red banana chilli, finely sliced
1 fresh lime, cut into wedges
Dressing:
⅓ cup fish sauce
3 tbsp coconut sugar
3 tbsp fresh lime juice
Heat oven to 160C. Cut chuck steak into 5cm chunks, place in a bowl and season. Heat a large stove and oven proof casserole pan on medium to high heat, add enough extra virgin olive oil to coat the pan and avoid sticking, then add the cut chuck steak in batches to brown off. Once browned on each side, transfer to a plate and complete the next batch. When the meat is browned off, add a touch more oil to the pan if needed, then add garlic and ginger and cook for 30 seconds before adding the stock, fish sauce, soy sauce, lemongrass, lime leaves, star anise and coconut sugar. Bring a simmer, then add the chuck steak pieces back in. Cover with a lid or a double layer of tightly sealed foil and place in the oven to cook for 3 hours. When the meat is almost cooked, prep all the ingredients for the salad and add cabbage, carrot, cucumber, red onion, apple, mint and coriander to a large salad bowl. Whisk together the ingredients for the dressing. Toss the salad, pour over the dressing and toss again. Once the meat is cooked, remove from the oven and toss to coat the pieces of beef with the cooking juices. Pull apart the meat with two forks. Divide the salad between bowls, top with meat and finish with a sprinkle of peanuts, chilli and a big squeeze of lime juice.
