Vietnamese lemongrass beef
1 piece(s), (10cm), chopped
Lean beef rump steak
320 g, (buy 400g), fat trimmed, thinly sliced
Dry rice noodles
¼ leaf, coarsely shredded
1 medium, cut into battons
1 large, grated
2 cup(s), (160g)
- Process the garlic, lemongrass and fish sauce in a food processor until a thick paste forms. Transfer to a bowl with the beef and toss to combine.
- Cook the noodles following the packet directions. Drain and cover to keep warm.
- Heat a wok over high heat. Add half of the oil and heat for 30 seconds. Stir-fry half of the beef for 2 minutes or until browned. Transfer to a plate. Repeat with the remaining oil and beef.
- Divide the noodles between 4 large serving plates. Arrange the lettuce, cucumber, carrot, bean sprouts, mint and coriander on top of the noodles. Top with beef to serve.