Lemongrass Beef with Vermicelli Noodles and Lime Dressing
Ready in 25 minutes
• Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 10, 2017.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 10, 2017.
Fresh and delicious.
Ingredients
Lemongrass Beef
- 300g beef mince
- 25g lemongrass paste
- ¼ teaspoon salt
- ½ brown onion, thinly sliced
- 2 tablespoons chicken stock
- 1½ teaspoons soy sauce
- 1 baby bok choy, end trimmed 1cm and thinly sliced
- ½ teaspoon fish sauce
Vermicelli Noodles
- 100g vermicelli noodles
- 1½ teaspoons sesame oil
Lime Dressing
- 1 tablespoon sweet chilli sauce
- 1½ teaspoons soy sauce
- 1 teaspoon fish sauce
- Zest and juice of ½ lime
To Serve
- ½ capsicum, core and seeds removed and thinly sliced
- ½ Lebanese cucumber, cut into sticks, about 1 x 4cm
Steps
-
Bring a full kettle to the boil. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned.
-
Add lemongrass paste, salt and onion, and cook a further 2-3 minutes, until onion has softened.
-
Add stock, soy sauce, bok choy and fish sauce. Cook for about 1 minute, until bok choy has wilted. Season to taste with salt and pepper.
-
While mince is cooking, place noodles in a heat-proof bowl and cover with boiling water, using a fork to separate strands. Leave for 5 minutes then drain. Toss with sesame oil and cut in a few places to make them easier to eat.
-
In a small bowl, whisk together all lime dressing ingredients.
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To serve, divide vermicelli noodles between bowls and top with lemongrass beef, capsicum and cucumber. Drizzle with lime dressing.
Nutritional Information
Energy |
2564 kj 613 kcal |
---|---|
Protein | 29.9g |
Carbohydrate | 43.1g |
Fat | 36.2g |