Name: Lemongrass beef and noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 200 gram rice vermicelli noodles; 1 tablespoon vegetable oil; 500 gram beef mince; 3 green onions, thinly sliced diagonally; 1 teaspoon ground ginger; 2 tablespoon lemongrass paste; 1 bunch (290g) gai lan (chinese broccoli), cut into 5cm lengths; 1/4 cup water; 1/2 cup bought vietnamese salad dressing; 1/2 cup coriander leaves; 1 cup beansprouts, rinsed

Ingredients

200 gram rice vermicelli noodles

1 tablespoon vegetable oil

500 gram beef mince

3 green onions, thinly sliced diagonally

1 teaspoon ground ginger

2 tablespoon lemongrass paste

1 bunch (290g) gai lan (chinese broccoli), cut into 5cm lengths

1/4 cup water

1/2 cup bought vietnamese salad dressing

1/2 cup coriander leaves

1 cup beansprouts, rinsed

Method

1.Soak noodles in boiling water in a heatproof bowl 5 minutes. Stir to separate strands; drain. Return to bowl. Set aside.

2.Heat a wok or frying pan over high heat.

3.Add oil; swirl to coat surface. Add mince; stir-fry, stirring to break up lumps, 5 minutes, or until browned.

4.Add onion, ginger and lemongrass; stir-fry 2 minutes, or until fragrant. Add broccoli and water; stir-fry 1 minute, or until just starting to wilt.

5.Add beef mixture and dressing to noodles; toss to combine.

6.Divide beef noodles among serving bowls. Serve topped with coriander and beansprouts.

Vietnamese salad dressing is in the Asian aisle of supermarkets. If unavailable, you can use any Asian-style dressing. Buy lemongrass paste from the chilled section in the fresh food aisle. If unavailable, use sliced lemongrass from a jar.
Note

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Ingredients

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