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Vietnamese noodle and beef salad
Serves
4
Prep Time
10
Cook Time
8
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
Method
- 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
Tips
- 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