Lemongrass beef salad
Ingredients • 3 stalks lemongrass (white part only), finely chopped • 6 garlic cloves, crushed • 1/…
Ingredients
• 3 stalks lemongrass (white part only), finely chopped
• 6 garlic cloves, crushed
• 1/4 cup fish sauce
• 2 teaspoons caster sugar
• Pinch of ground white pepper
• 600g beef rump steak, trimmed, very thinly sliced
• 125g dried vermicelli noodles
• 1/2 butter lettuce, leaves torn
• 1 Lebanese cucumber, cut into 6cm-long matchsticks
• 1/2 cup torn fresh mint leaves (see note)
• 1 tablespoon peanut oil
• 1/3 cup finely chopped salted roasted peanuts
• 2 tablespoons fried shallots
• 1/3 cup fresh coriander sprigs
• Nuoc cham, to serve
Pickled vegetables
• 1 cup rice vinegar
• 1/2 cup caster sugar
• 1 large carrot, peeled, cut into 6cm-long matchsticks
• 1/2 small daikon radish, peeled, cut into 6cm-long matchsticks
Method
1. Make Pickled vegetables: Combine vinegar and sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Cool for 5 minutes. Place carrot and radish in a glass or ceramic bowl. Add vinegar. Cover. Refrigerate for 2 hours or overnight, if time permits.
2. Meanwhile, combine lemongrass, garlic, fish sauce, sugar and pepper in a glass or ceramic dish. Add beef. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
3. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Rinse under cold water. Drain. Place noodles in a large serving dish. Drain pickled vegetables. Add lettuce, cucumber, pickled vegetables and mint to noodles.
4. Heat a wok over medium-high heat. Add 2 teaspoons oil. Swirl to coat. Add half the beef mixture. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat with remaining oil and beef.
5. Spoon hot beef mixture over noodle mixture. Sprinkle with peanuts, shallots and coriander. Serve with Nuoc cham.
