Vietnamese beef skewers
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fresh Vietnamese flavours of lemongrass, ginger, garlic, chilli and lime on tasty beef skewers served with a noodle, snow pea and carrot salad.
Ingredients
Fresh lemongrass
1 piece(s), pale section only, chopped
Fresh ginger
3 tbs, chopped (4cm piece)
Garlic
2 clove(s), halved
Fresh red chilli
1 whole, chopped
Lime juice
¼ cup(s), (60ml)
Fish sauce
1½ tbs
Beef rump steak, raw
400 g, (Buy 500g) fat trimmed, cut into 3cm pieces
Rice bran oil
1 tbs
Vermicelli rice noodles
125 g
Snow peas
125 g, thinly sliced
Carrot(s)
1 medium, shredded
Red capsicum
1 small, thinly sliced
Instructions
1
Using a food processor, process lemongrass, ginger, garlic and chilli until finely chopped. Add lime juice and fish sauce and process until almost smooth.
2
Combine beef and 2 tablespoons of lemongrass mixture in a large bowl and toss to coat. Stand for 10 minutes. Thread beef onto 8 wooden skewers (see Notes). Preheat a barbecue or chargrill on medium-high. Cook skewers for 3-4 minutes each side or until cooked to your liking.
3
Meanwhile, combine oil and remaining lemongrass mixture in a small bowl to make salad dressing. Place noodles in a bowl and cover with hot water. Soak for 5 minutes or until soft. Drain. Combine noodles, snow peas, carrot and capsicum in a large bowl. Add lemongrass dressing and toss to combine. Serve beef skewers with noodle salad.
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