Recipe

Lemongrass beef with vermicelli

Jan 27, 2014 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Lemongrass beef with vermicelli
  • 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汤匙糖
  • 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

Lemongrass beef with vermicelli
  • 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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