Vietnamese lemongrass beef
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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