Lemongrass beef and rice vermicelli salad
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This classic Thai beef salad is so easy to recreate at home – it’s all in the dressing.
Ingredients
Beef rump steak, raw
400 g, (buy 500g) fat trimmed
Fresh lemongrass
1 piece(s), trimmed, white part only, finely chopped
Fish sauce
2 tbs
Vinegar
60 ml, (rice wine)
Carrot(s)
1 medium, cut into matchsticks
Dry rice noodles
200 g
Snow peas
150 g, trimmed, thinly sliced
Red capsicum
1 medium, thinly sliced
Fresh mint
1 cup(s)
Lime juice
1 tbs
Caster sugar
2 tsp
Sunflower oil
1 tbs
Unsalted roasted cashew nuts
40 g, chopped, see note (1/4 cup)
Instructions
1
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.
2
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.
3
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.
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.