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Photo of Vietnamese lemongrass beef by WW

Vietnamese lemongrass beef

11
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
This beef and noodle salad is full of flavour thanks to ingredients like lemongrass, garlic, mint and fish sauce

Ingredients

Garlic

3 clove(s)

Fresh lemongrass

1 piece(s), (10cm), chopped

Fish sauce

1½ tbs

Beef rump steak, raw

320 g, (buy 400g), fat trimmed, thinly sliced

Dry rice noodles

250 g

Peanut oil

1 tbs

Iceberg lettuce

¼ leaf, coarsely shredded

Lebanese cucumber

1 medium, cut into battons

Carrot(s)

1 large, grated

Bean sprouts

2 cup(s), (160g)

Fresh mint

1 cup(s)

Fresh coriander

1 cup(s)

Instructions

  1. 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.
  2. Cook the noodles following the packet directions. Drain and cover to keep warm.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: A dressing made from 2 finely chopped fresh red chillies, 2 crushed garlic cloves, 1/3 cup (80ml) water, pinch of salt and 1 1/2 tbs each of sugar, lime juice, white vinegar and fish sauce.

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