Name: Lemongrass beef with vermicelli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram rice vermicelli noodles; 1 carrot, cut into matchsticks; 1 lebanese cucumber, cut into matchsticks; 2 cup (160g) beansprouts, trimmed; 1/2 cup torn mint leaves; 300 gram rump steak, thinly sliced; 2 tablespoon finely chopped lemongrass; 1/4 cup (60ml) fish sauce; 1/2 teaspoon light soy sauce; 1 tablespoon sugar; 1 birdseye chilli, finely chopped; 1 lime, juice; 2 clove garlic, 1 finely chopped, 1 finely sliced; 2 tablespoon peanut oil; 1 red onion, thinly sliced; 1/4 cup (35g) chopped peanuts, toasted

Ingredients

250 gram rice vermicelli noodles

1 carrot, cut into matchsticks

1 lebanese cucumber, cut into matchsticks

2 cup (160g) beansprouts, trimmed

1/2 cup torn mint leaves

300 gram rump steak, thinly sliced

2 tablespoon finely chopped lemongrass

1/4 cup (60ml) fish sauce

1/2 teaspoon light soy sauce

1 tablespoon sugar

1 birdseye chilli, finely chopped

1 lime, juice

2 clove garlic, 1 finely chopped, 1 finely sliced

2 tablespoon peanut oil

1 red onion, thinly sliced

1/4 cup (35g) chopped peanuts, toasted

Method

1.Prepare noodles according to packet directions. Divide between four serving bowls; top with carrot, cucumber, beansprouts and mint.

2.Combine beef, lemongrass, 1 teaspoon of fish sauce, soy sauce and 1 teaspoon of sugar in a bowl; set aside.

3.Combine chilli, lime juice, chopped garlic and remaining fish sauce and sugar in a small bowl with 1/3 cup water.

4.Heat oil in a wok on high. Add sliced garlic and onion; stir-fry 30 seconds. Add beef; stir-fry 3-4 minutes, until browned.

5.Divide between bowls; top with peanuts. Drizzle with half of sauce; serve with remaining sauce.

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Ingredients

Method

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