Lemongrass beef and rice vermicelli salad
lean beef rump steak
400 g, (buy 500g) fat trimmed
1 piece(s), trimmed, white part only, finely chopped
60 ml, (rice wine)
1 medium, cut into matchsticks
dry rice noodles
150 g, trimmed, thinly sliced
1 medium, thinly sliced
roasted cashew nuts
40 g, chopped, see note (1/4 cup)
- Combine lemongrass, half the fish sauce and 1 tablespoon rice vinegar in a large shallow bowl. Add steak and toss to coat. Cover and refrigerate for 20 minutes.
- Place noodles, carrot and snow peas in a large heatproof bowl and cover with boiling water. Stand for 5 minutes or until noodles are soft. Rinse under cold running water. Drain well.
- Heat a barbecue or chargrill over medium-high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 10 minutes before slicing thinly.
- Meanwhile, place noodle mixture in a large bowl with the capsicum and mint. Place the juice, sugar, oil and remaining fish sauce and rice vinegar in a small bowl and whisk to combine. Add dressing and sliced beef to the noodle mixture and toss gently to combine. Serve sprinkled with nuts.