Lemongrass Beef and Vermicelli Salad

Lemongrass Beef and Vermicelli Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic For Two Bag on Sunday, January 21, 2018.

Preparing all your veggies before you start makes it easier to cook your way through tonight’s salad.


Lemongrass Beef

  • 300g beef mince
  • 25g lemongrass paste
  • ¼ teaspoon salt
  • ½ brown onion, thinly sliced
  • ¼ cup chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 baby bok choy, thinly sliced
  • ½ capsicum, thinly sliced
  • 1 carrot, cut into thin matchsticks

Vermicelli noodles

  • 100g vermicelli noodles
  • 1 teaspoon sesame oil

Asian mint dressing

  • 2 tablespoons chopped mint leaves
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon sugar
  • 1 tablespoon olive oil


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

Nutritional Information

Energy 2309 kj
552 kcal
Protein 25.7g
Carbohydrate 40.5g
Fat 32.4g