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Lemongrass Beef Salad with Spring vegetables

Yields2 ServingsPrep Time30 minsCook Time10 minsTotal Time40 mins

Lemongrass Beef Salad with Spring vegetables

 2 lemongrass stalk, pale section only, finely chopped
 2 garlic cloves, crushed
 1 tsp chilli flakes [or half teaspoon for less hot]
 500 g beef rump, sliced
 2 tbsp fish sauce
 2 tsp cornflour
 100 g vermicelli, softened
 2 tbsp Avocado oil
 2 tsp brown sugar
Pickled spring vegetable
 1 bunch red radish, sliced into thin wedges
 1 cucumber, thinly sliced
  1⁄2 cup white vinegar
 3 tbsp caster sugar
To serve
 1 lettuce, washed and separated
 2 tbsp chopped peanuts
 1/2 cup coriander leaves
 1/2 cup mint leaves
1

Place lemongrass, garlic, chilli, beef strips, fish sauce and corn-flour into a bowl, mixing well to combine. Allow to marinate while you prepare the remaining ingredients.

2

To make the pickles, combine radish wedges and cucumber slices in a bowl. Warm vinegar and caster sugar with a pinch of sea salt in a saucepan until dissolved, then pour over vegetables. Toss to coat; allow to marinate for at least 30 minutes. (Pickles taste better when left for longer, so it can be made in advance.)

3

Bring a medium-sized saucepan of water to the boil and cook bean thread noodles or rice vermicelli for 3 minutes. Drain, then run under cold water to separate. Use cooking scissors to cut into shorter strands.

4

Heat a large frying pan or wok over medium-high heat with the oil. Cook beef for 3-4 minutes or until golden brown. Add brown sugar and toss for another minute to coat.

5

To serve, arrange butter lettuce onto platter. Top with noodles, beef and pickles. Garnish with peanuts and herbs. Serve with a drizzle of Green Sriracha or chilli sauce if desired.

Nutrition Facts

Servings 2