This main course beef salad is tasty, yet light. Add extra herbs if you fancy, add basil, Thai basil or even flat-leaf parsley with the mint.
PREPARATION TIME: 10 minutes
Cook Time: 8 minutes
- 500 g beef strips
- 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 strips
- 1 punnet cherry tomatoes, halved
- 1 tbsp sesame seeds, toasted
- 2 tbsp mint leaves
- lime wedges to serve
- Place the beef strips 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 strips, 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 well
- Heat the wok, ensure it is hot. Stir-fry the beef strips 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 centre where it will be hottest.
- Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.