Lemongrass Beef Vermicelli Noodles with Fresh Herbs and Vegetables

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 21, 2018.

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For even more depth of flavour, you can make your dressing ahead of time and marinate the beef in the fridge overnight. The lemongrass paste has a flavour kick, so add to suit your taste buds. To really spread the flavours, toss together the salad ingredients, beef and noodles before eating.

Ingredients

BEEF

550g lean beef rump steaks, thinly sliced
½ bunch spring onions, thinly sliced
50g lemongrass paste

DRESSING

Zest of ½ lime
Juice of 1 lime
2 Tbsp fish sauce
1 Tbsp water
40g sweet chilli sauce
1 clove garlic, minced

VERMICELLI

100g mung bean vermicelli

TO SERVE

1 capsicum, thinly sliced
½ telegraph cucumber, cut in half and thinly sliced
3 carrots, grated or julienned
1 bunch mint leaves, chopped
1 bunch coriander, chopped
1 pack peanuts

Steps

Bring a full kettle to the boil.
Prep beef. In a medium bowl, toss beef with spring onion and lemongrass paste. Season and set aside to marinate.
Prep dressing. In a small bowl, mix all dressing ingredients together.
Prep serving ingredients.
Cook vermicelli. Place vermicelli in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places.
Cook beef. Heat 1 tsp oil in a large fry-pan on high heat. Add half of the marinated beef and stir-fry quickly for 2-3 minutes, until just cooked through. Set aside in a medium bowl. Repeat with 1 tsp oil and remaining beef. Add beef to bowl with first batch, then toss all beef with half of the dressing.
Serve noodles topped with stir-fried beef, vegetables, herbs, nuts and remaining dressing.

Nutritional Information

Energy	1713 kj 409 kcal
Protein	36.5g
Carbohydrate	33.0g
Fat	15.0g