Name: Lemongrass beef salad
Prep time: 180 min
Cook time: 12 min
Total time: 192 min
Yield: 1
Cuisine: asian
Ingredients: 3 stalks lemongrass (white part only), finely chopped; 6 garlic cloves, crushed; 76.25 gm fish sauce; 10.00 gm caster sugar; Pinch of ground white pepper; 600g beef rump steak, trimmed, very thinly sliced; 125g dried vermicelli noodles; 1/2 butter lettuce, leaves torn; 1 Lebanese cucumber, cut into 6cm-long matchsticks; 125.00 ml torn fresh mint leaves (see note); 18.20 gm peanut oil; 82.50 ml finely chopped salted roasted peanuts; 40.00 ml fried shallots; 82.50 ml fresh coriander sprigs; Nuoc cham, to serve; 250.00 ml rice vinegar; 107.50 gm caster sugar; 1 large carrot, peeled, cut into 6cm-long matchsticks; 1/2 small daikon radish, peeled, cut into 6cm-long matchsticks

Lemongrass beef salad

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Prep Time:
180 minutes

Cook Time:
12 minutes

Total Time:
192 minutes

Vibrant Vietnamese lemongrass beef salad bursting with fresh flavors.

Ingredients:

3 stalks lemongrass (white part only), finely chopped
6 garlic cloves, crushed
76.25 gm fish sauce
10.00 gm caster sugar
Pinch of ground white pepper
600g beef rump steak, trimmed, very thinly sliced
125g dried vermicelli noodles
1/2 butter lettuce, leaves torn
1 Lebanese cucumber, cut into 6cm-long matchsticks
125.00 ml torn fresh mint leaves (see note)
18.20 gm peanut oil
82.50 ml finely chopped salted roasted peanuts
40.00 ml fried shallots
82.50 ml fresh coriander sprigs
Nuoc cham, to serve
250.00 ml rice vinegar
107.50 gm caster sugar
1 large carrot, peeled, cut into 6cm-long matchsticks
1/2 small daikon radish, peeled, cut into 6cm-long matchsticks

Instructions:

Prepare the pickling solution by gently heating vinegar and sugar in a saucepan until the sugar dissolves, stirring constantly. Allow the mixture to cool slightly. Place the carrot and radish in a glass or ceramic bowl, pour the vinegar over the vegetables, cover, and refrigerate for at least 2 hours or ideally overnight for maximum flavor infusion.
In a glass or ceramic dish, mix lemongrass, garlic, fish sauce, sugar, and pepper. Add beef and toss to coat. Cover and refrigerate for 2 hours, if possible.
In a large heatproof bowl, place noodles and cover with boiling water. Let sit for 10 minutes to soften. Drain and rinse under cold water. Transfer noodles to a large serving dish. Drain pickled vegetables and combine with lettuce, cucumber, pickled vegetables, and mint with noodles.
1. Heat a wok over medium-high heat, add 2 teaspoons of oil, swirl to coat, then add half of the beef mixture. Stir-fry for 2 to 3 minutes until browned. Transfer to a bowl, cover, and repeat with the remaining oil and beef.
Pour hot beef mixture on top of noodle mixture. Sprinkle with peanuts, shallots, and coriander. Serve with Nuoc cham sauce.

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