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Chilled noodle salad with wok-seared beef and asparagus
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a tasty stir-fry of thinly sliced steak, garlic, onions, and asparagus, served on a bed of vermicelli noodles, lettuce, and herbs for an easy and flavorful weeknight dinner.
Ingredients:
  • 160ml fish sauce
  • 40.00 ml white vinegar
  • 6.00 gm brown sugar
  • 2 birdseye chillies, finely chopped
  • 4 garlic cloves, finely chopped, divided
  • 2 limes, juiced
  • 200g rice vermicelli noodles
  • 36.80 gm canola oil, divided
  • 450g Beef Rump Steak, trimmed, thinly sliced across grain
  • 1 bunch asparagus, woody stems trimmed, thinly sliced diagonally
  • 1/2 brown onion (about 120g), thinly sliced
  • 1/2 head green oak leaf lettuce (about 60g), torn into small leaves
  • 125.00 ml (about 7g) fresh herbs (fresh basil, coriander and mint leaves), tossed
  • 35g peanuts
Instructions:
  • In a medium bowl, whisk together fish sauce, vinegar, sugar, chillies, and half of the garlic. Stir in lime juice to taste to create nuoc cham. Set aside.
  • 1. Boil a large pot of salted water. Add noodles and cook for 2 minutes, or until tender, stirring occasionally. 2. Drain and rinse cooked noodles under cold water until chilled. 3. Drain well and transfer noodles to a large bowl. 4. Use scissors to cut noodles into small clusters. 5. Toss everything together.
  • Toss noodles in flavorful 1/4 cup (60ml) of nuoc cham.
  • Heat a wok or large heavy frying pan over medium-high heat until smoking. Add 1 tablespoon of oil and cook half of the beef for 2-3 minutes until browned and cooked through. Transfer beef to a plate and repeat with the remaining oil and beef.
  • Heat a clean wok over high heat. Drizzle in the remaining ½ tablespoon of oil, then add the fish sauce, garlic, asparagus, and onion. Stir-fry for 2 minutes or until the asparagus is crisp-tender. Add the beef and toss to coat.
  • Plate the noodles evenly among 4 plates. Arrange lettuce next to the noodles. Spoon the beef mixture on top. Garnish with herbs and peanuts. Serve with nuoc cham on the side for dipping.

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