Vietnamese-Style Beef with Pumpkin Salad and Nuoc Cham

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 7, 2018.

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For optimum flavour and to save time, marinate beef the night before and store in the fridge. Bring to room temperature before cooking.

Ingredients

Preheat oven to 230°C. Line an oven tray (with a lip) with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss pumpkin, onion and sweet chilli sauce on prepared tray, drizzle with oil and season. Bake (on second highest rack) for about 15 minutes, until tender. Turn once during cooking. Turn oven to high grill, add peanuts to pumpkin and grill for 2-3 minutes, until toasted.
While pumpkin cooks, combine soy sauce, fish sauce, sesame oil and honey in a medium bowl. Pat beef dry and add to bowl with marinade. Toss to coat and leave to marinate for 5 minutes. While beef marinates, prepare the rest of the spiced pumpkin salad.
Roughly chop spinach and peel cucumber and courgette into ribbons. Place all into a large bowl.
Heat a drizzle of oil in a large fry-pan on high heat. Remove beef from marinade and cook for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 3 minutes before slicing thinly against the grain.
While beef rests, add pumpkin, onion, peanuts, mint and half the nuoc cham dressing to bowl with veggies. Toss gently to combine and season.
To serve, divide pumpkin salad between plates, top with Vietnamese style beef and drizzle over remaining nuoc cham dressing.