Lemongrass beef with rice noodles


Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead. Roasted peanuts or fried shallots would be a great addition for a bit of crunch.

You'll need

2 garlic cloves 1 lemongrass stalk (white part only), thinly sliced 1 tsp black peppercorns 1 tsp caster sugar 300 gm coarsely minced beef 1 tbsp fish sauce 250 gm rice vermicelli 1½ tbsp vegetable oil 100 gm (1 cup, loosely packed) bean sprouts ½ cup (loosely packed) coriander ½ cup (loosely packed) Vietnamese mint ½ cup (loosely packed) holy basil Thinly sliced birdseye chilli, to serve   Lime-chilli dressing 2 garlic cloves, coarsely chopped 1-2 birdseye chillies, coarsely chopped 1½ tbsp caster sugar 2 tbsp fish sauce 1½ tbsp lime juice 1½ tbsp rice vinegar

Method

  • 01
  • Pound garlic, lemongrass, peppercorns and caster sugar to a coarse paste with a mortar and pestle. Transfer to a bowl, add beef and fish sauce and mix well.
  • 02
  • Place noodles in a large bowl, cover well with boiling water and stand to soften (5-6 minutes).
  • 03
  • Meanwhile, for lime-chilli dressing, pound garlic, chilli and sugar to a coarse paste with a mortar and pestle, then stir in fish sauce, lime juice, rice vinegar and 1 tbsp water.
  • 04
  • Drain noodles, refresh under cold running water and drain well. Cut noodles into manageable pieces and divide among serving bowls.
  • 05
  • Heat oil in a wok or large frying pan over high heat, add beef mixture and stir-fry until browned and just cooked through (2-3 minutes). Spoon beef over noodles, drizzle with lime-chilli dressing to taste, scatter with bean sprouts, herbs and extra chilli to taste and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A spicy, peachy pinot gris.

Featured in

Mar 2017

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