Vietnamese beef salad

Beef and Daikon salad (Goi bo su hao)

(My adaptation)

1/4 large daikon, cut into long, thin strips

1 carrot, cut into long, thin strips

3 fl oz apple cider vinegar
1 sachet each of Splenda and Sugar Twin sugar substitute or 3 oz sugar

1/4 cucumber, peeled and cut into strips

1/2 mango, peeled and cut into strips

a large handful each of: mint, basil, Vietnamese mint, sawtooth coriander, pepper leaves and sesame leaves.

350g sirloin steak, sliced

2 tbsp peanuts, roasted in a dry pan

Salad dressing:

3 tbsp lemon juice

1 sachet each of Splenda and Sugar twin sugar substitute or 2 tbsp sugar

1 tbsp fish sauce

2 cloves garlic, chopped

1 chili, chopped

Method

Marinade the daikon and carrot in the vinegar and sugar for one hour in the fridge.

Place the cucumber, mango and herbs into a large dish.

Fry the steak over a high heat in a frying pan with a little oil until brown, don't overcook.

Add to the salad with the drained daikon and carrot and pour over the dressing.

Garnish with the peanuts, chili flakes etc.