Vietnamese noodle and beef salad

Ingredients

500 g beef spips

1 stalk lemon grass, finely chopped

1 small red chilli, seeded and chopped

2 cloves garlic, finely chopped

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

200 g mung bean thread vermicelli

1 tbsp oil

2 spring onions, finely sliced

1 red capsicum, cut into spips

1 punnet cherry tomatoes, halved

1 tbsp sesame seeds, toasted

2 tbsp mint leaves

lime wedges to serve

Place the beef sliips in a bowl. Pound together the lemon grass, chilli and garlic in a mortar or blender. Add the fish sauce, soy sauce and sugar, mix well. Combine with the beef sliips, marinate for 30 minutes
Soak the noodles in boiling water until just tender (about 5 minutes). Drain and snip into manageable lengths with scissors. Add the oil to the beef, mix wel
Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch
Toss beef together with the noodles, spring onion, capsicum and tomatoes. Scatter with the sesame seeds and mint
Serving suggestion: Serve with lime wedges if desired

Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the cenlie where it will be hottest
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks