Bursting with colour and texture, this salad is just right for hot nights.
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
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 tablespoon canola oil
- 1 brown onion, halved, thinly sliced
- 80ml (1/3 cup) fresh lime juice
- 1 1/2 tablespoons 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
Method
- Step 1Combine beef, garlic, 1 tablespoon of fish sauce and 2 teaspoons of lemon grass in a bowl. Cover and place in the fridge for 10 minutes to marinate.
- Step 2Meanwhile, prepare the noodles following packet directions. Drain and refresh under cold running water. Transfer to a large bowl. Add the cucumber, carrot, basil, mint and coriander and toss to combine.
- Step 3Heat a wok over high heat. Add the oil and heat until just smoking. Stir-fry half the beef and half the onion for 2-3 minutes or until browned and cooked through. Transfer to a plate. Repeat with remaining beef and onion, reheating the wok between batches.
- Step 4Combine the lime juice, sugar, chilli and remaining lemon grass and fish sauce in a jug. Add half the lime juice mixture to the noodle mixture and toss to combine. Divide among serving bowls and top with the beef mixture, bean sprouts and peanut. Drizzle over the remaining lime juice mixture.
Nutrition
2016 kj
Energy
17g
Fat Total
4g
Saturated Fat
5g
Fibre
25g
Protein
54mg
Cholesterol
1980.15mg
Sodium
11g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
Go Vietnamese with crisp vegetables, tender beef and soft, slippery noodles.
- Author: Sonja Bernyk
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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