This tangy salad is a great addition to your Spring/Summer menu plan! The dressing can be prepared ahead of time, as can the marinade for the meat and the cooked noodles.
300g rump steak, trimmed of fat and thinly sliced
2 tblsp fish sauce
1 garlic glove, very finely chopped
1 lemongrass stalk, roughly bashed and finely sliced (or 1 tsp minced lemongrass)
1 tblsp neutral oil
2 spring onions, thinly sliced
Roasted peanuts, roughly chopped, to serve
For the salad:
125g flat rice noodles, cooked & cooled
Large handful beansprouts
1/2 cucumber, halved & thinly sliced
Handful fresh mint leaves, roughly chopped
Handful fresh coriander leaves, roughly chopped
For the dressing:
4 tblsp fish sauce
juice of 1 lime
1 tblsp caster sugar
1 garlic clover, finely chopped
1-2 red or green chillies, finely chopped
- Place the beef strips in a bowl and add the fish sauce, half the garlic, half the spring onion and half the lemongrass. Leave to marinate for 20 minutes while you prepare the remaining ingredients.
- Whisk together all the ingredients for the dressing until the sugar has dissolved, then loosen with 1-2 tblsp of water. Set aside.
- Dived the cooked and cooled noodles between 2 deep bowls and top with the beansprouts, cucumber & herbs.
- Heat a wok or frying pan over high heat. Add the oil and just as it begins to smoke add the remaining garlic, lemongrass and spring onions to the wok.
- Stir fry for 1-2 minutes, until it becomes aromatic. Immediately add the beef and the marinade and stir fry for 2-3 minutes, allowing it to sit in the pan every now and then without stirring to ensure it gets a good colour and chars slightly.
- Divide the contents of the pan between the 2 bowls and top with the roasted peanuts. Spoon over the dressing and garnish with a few mint leaves. Serve while the beef is still warm.
This recipe is courtesy of https://www.lifestylefood.com.au/recipes/26756/vietnamese-beef-noodle-salad