Lemongrass Beef with Rice Noodles and Herbs
Seared lemongrass beef over cool vermicelli, crisp cucumber and mint, all dressed with a sweet, sharp lime and fish sauce dressing.
Ingredients
- Sirloin steak500 g
- Lemongrass2 pc
- Garlic3 cloves
- Fish sauce4 tbsp
- Sugar3 tbsp
- Rice vermicelli250 g
- Limes2 pc
- Cucumber1 pc
- Mint1 bunch
- Vegetable oil2 tbsp
Method
- 01
Finely chop the lemongrass and 2 garlic cloves and mix with 2 tbsp fish sauce, 1 tbsp sugar and 1 tbsp oil. Slice the beef thinly across the grain, toss it in the marinade and leave for 15 minutes.
- 02
Meanwhile make the dressing: dissolve 2 tbsp sugar in 5 tbsp warm water, then stir in 2 tbsp fish sauce, the lime juice and the last garlic clove, finely chopped.
- 03
Cook the vermicelli in boiling water for 4 minutes, drain, rinse under cold water and drain well. Cut the cucumber into batons and pick the mint leaves.
- 04
Heat a wok over high heat until smoking, add the remaining oil and sear the beef in two batches for 2 minutes each so it browns rather than stews.
- 05
Pile the noodles into bowls with the cucumber, mint and beef, and spoon over the dressing.
Cook with what you have.
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