Thai Beef with Vermicelli

Thai Beef with Vermicelli

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 11, 2018.
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Using high heat is key for a stir-fry so your veggies stay nice and crisp.

Ingredients

Thai Dressing

  • 1-2 tablespoons coriander leaves and stalks
  • 1-2 tablespoons mint leaves
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar

Thai Beef

  • 300g beef mince
  • ½ brown onion
  • 2 teaspoons sweet chilli sauce
  • 2 teaspoons soy sauce

Vermicelli

  • 100g vermicelli noodles

To Serve

  • ½ capsicum
  • 1 baby bok choy
  • 1 Lebanese cucumber

Steps

  1. Bring a full kettle to the boil. Roughly chop coriander and mint. Add to a small bowl, along with all other Thai dressing ingredients and mix to combine.
  2. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned. Thinly slice onion.
  3. Add onion, sweet chilli sauce and soy sauce to pan and cook a further 3-4 minutes, until softened.
  4. While mince cooks, place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
  5. Thinly slice capsicum; trim end 1cm off bok choy; cut cucumber in half lengthways and thinly slice. Place all in a bowl and toss with 3 tablespoons of the Thai dressing. Season to taste.
  6. To serve, divide vermicelli between bowls, top with Thai beef and veggies and drizzle with remaining Thai dressing.

Nutritional Information

Energy 2237 kj
535 kcal
Protein 25.8g
Carbohydrate 43.2g
Fat 29.3g