Lemongrass Beef with Vermicelli Noodles and Lime Dressing

Lemongrass Beef with Vermicelli Noodles and Lime Dressing

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 10, 2017.
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A quick and easy meal packed with flavour. https://www.youtube.com/watch?v=Q5t6HJt2E_A

Ingredients

Lemongrass Beef

  • 600g beef mince
  • 50g lemongrass paste
  • ½ teaspoon salt
  • 1 brown onion, thinly sliced
  • ¼ cup chicken stock
  • 1 tablespoon soy sauce
  • 1 baby bok choy, end trimmed 1cm and thinly sliced
  • 1 teaspoon fish sauce

Vermicelli Noodles

  • 250g vermicelli noodles
  • 1 tablespoon sesame oil

Lime Dressing

  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • Zest and juice of 1 lime

To Serve

  • 1 capsicum, core and seeds removed and thinly sliced
  • ½ telegraph cucumber, cut into sticks, about 1 x 4cm

Steps

  1. Bring a full kettle to the boil. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes until browned.
  2. Add lemongrass paste, salt and onion, and cook a further 2-3 minutes, until softened.
  3. Add stock, soy sauce, bok choy and fish sauce. Toss for about 1 minute, until bok choy has wilted. Season to taste with salt and pepper.
  4. While mince is cooking, cook noodles. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Toss with sesame oil and cut in a few places with kitchen scissors to make them easier to eat.
  5. Whisk together all lime dressing ingredients in a small bowl.
  6. To serve, divide vermicelli noodles between bowls and top with lemongrass beef, capsicum and cucumber. Drizzle with lime dressing.

Nutritional Information

Energy 2531 kj
605 kcal
Protein 28.4g
Carbohydrate 54.6g
Fat 30.8g