Name: Lemon grass beef, rice noodle and peanut salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 200 gram rice vermicelli noodles; 2 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 2 tablespoon woolworths select vegetable oil; 500 gram rump steak, trimmed, sliced; 1 tablespoon lemon grass paste; 1 long red chilli, seeded, finely chopped; 1 bunch baby pak choy, trimmed, leaves shredded, stalks halved; 2 tablespoon water; 2 tablespoon woolworths select unsalted peanuts

Lemon grass beef, rice noodle and peanut salad

Fresh and delicious lemon grass beef, rice noodle and peanut salad - the perfect combination for dinner tonight.

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

200 gram rice vermicelli noodles

2 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon brown sugar

2 tablespoon woolworths select vegetable oil

500 gram rump steak, trimmed, sliced

1 tablespoon lemon grass paste

1 long red chilli, seeded, finely chopped

1 bunch baby pak choy, trimmed, leaves shredded, stalks halved

2 tablespoon water

2 tablespoon woolworths select unsalted peanuts

Method

Lemongrass beef, rice noodle and peanut salad

1.Place the noodles in a large heatproof bowl. Pour over boiling water to cover. Soak for 5 minutes. Rinse in cold water; drain.

2.Meanwhile, combine lime juice, soy, fish sauce and sugar in a jug. Set aside.

3.Heat half the oil in a wok on high. Add beef in two batches; cook, stirring, for 3 minutes until golden. Transfer to a plate.

4.Heat remaining oil in the same wok on high. Add the lemon grass paste and chilli; cook and stir for 1 minute or until fragrant. Toss through pak choy stalks and water; cook, stirring, for 1-2 minutes.

5.Add the prepared noodles, beef, sauce mixture and pak choy leaves. Toss until combined. Serve with peanuts.

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Ingredients

Method

Lemongrass beef, rice noodle and peanut salad

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