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Rice noodles with lemon grass & beef
Rice noodles with lemon grass & beef
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Bright and vibrant salad perfect for summer evenings.
Ingredients:
  • 350g beef rump steak, trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) fish sauce
  • 1 lemon grass, pale section only, finely chopped
  • 200g rice vermicelli noodles
  • 1 large Lebanese cucumber, halved, thinly sliced
  • 1 carrot, peeled, cut into thin matchsticks
  • 250.00 ml fresh basil leaves
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 18.40 gm canola oil
  • 1 brown onion, halved, thinly sliced
  • 80ml (1/3 cup) fresh lime juice
  • 27.00 gm white sugar
  • 1 long fresh red chilli, finely chopped
  • 35g (1/2 cup) bean sprouts, trimmed
  • 55g (1/3 cup) roasted unsalted peanuts, coarsely chopped
Instructions:
  • Mix together the beef, garlic, 1 tablespoon of fish sauce, and 2 teaspoons of lemongrass in a bowl. Chill in the fridge for 10 minutes to let the flavors meld.
  • Prepare the noodles according to the packet instructions, then drain and rinse under cold water. Place them in a large bowl and mix in the cucumber, carrot, basil, mint, and coriander until well combined.
  • Preheat the wok on high heat until smoking. Stir-fry half of the beef and onion until browned and cooked through, about 2-3 minutes. Transfer to a plate. Repeat with the remaining beef and onion, making sure to reheat the wok between batches.
  • In a jug, mix together lime juice, sugar, chili, and the rest of the lemongrass and fish sauce. Pour half of this mixture over the noodles and mix well. Serve in bowls, topping with beef, bean sprouts, and peanuts. Finish by drizzling the remaining lime juice mixture over the bowls.

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