Turn up the heat with this tasty Thai classic – it’s fast, fresh and seriously fabulous, plus most of it can be made ahead.
Ingredients
- 100g pkt dried rice vermicelli noodles
- 60ml (1/4 cup) lime juice
- 25ml fish sauce
- 5 teaspoons finely chopped palm sugar
- 1 tablespoon finely chopped fresh lemongrass
- 3 kaffir lime leaves, thinly sliced
- 1 long fresh red chilli, finely chopped
- 400g beef rump steak, fat removed
- 2 Lebanese cucumbers, peeled into ribbons
- 200g punnet grape tomatoes, halved
- 3/4 cup fresh mint leaves
- 3/4 cup fresh coriander leaves
- 55g (1 cup) trimmed bean sprouts
- 3 spring onions (shallots), thinly sliced
Method
- Step 1Prepare the noodles following packet directions. Combine the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime and chilli in a small bowl.
- Step 2Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the lime juice mixture. Cook on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside to rest.
- Step 3Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion in a bowl. Thinly slice the beef across the grain. Add the beef to the noodle mixture. Pour over the remaining lime juice mixture. Toss to combine.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1140 kj
Energy
3g
Fat Total
1g
Saturated Fat
4g
Fibre
27g
Protein
34g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Craig Wall
- Publication: Australian Good Taste
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