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INGREDIENTS
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6 Servings
1 (500 g) piece rump steak or rib steak fillets
2 tablespoons dry sherry
200 g lump sugar
1 tablespoon coriander seeds
1 tablespoon white peppercorns
1 tablespoon sea salt
Dressing
2 tablespoons fish sauce
2 tablespoons water
1 clove garlic, crushed |
1 small hot chili pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon sugar
Salad
1/2 cup fresh coriander leaves
1/2 cup mint leaves
1/4 cup vietnamese mint leaves (optional)
1 cup bean sprouts
1 lebanese cucumbers, sliced
100 g rice vermicelli, soaked in boiling water |
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METHODS
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1. Remove any visible fat from meat.
2. Marinade meat in sherry for 10 minutes.
3. Remove beef from sherry marinade.
4. Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
5. Lay a double layer of plastic wrap out on a flat surface.
6. Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
7. After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
8. You can rinse this off if desired under water.
9. Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
10. Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
11. Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 219
Calories from Fat 93 (42%)
Amount Per Serving %DV
Total Fat 10.4g 16%
Saturated Fat 4.0g 20%
Polyunsat. Fat 0.5g
Monounsat. Fat 4.5g
Trans Fat 0.0g
Cholesterol 50mg 16%
Sodium 1675mg 69%
Potassium 468mg 13%
Total Carbohydrate 8.4g 2% |
Dietary Fiber 1.3g 5%
Sugars 5.0g
Protein 18.8g 37%
Vitamin A 321mcg 6%
Vitamin B6 0.6mg 30%
Vitamin B12 1.5mcg 25%
Vitamin C 23mg 38%
Vitamin E 0mcg 0%
Calcium 43mg 4%
Magnesium 48mg 12%
Iron 2mg 13% |
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