Thai Beef Noodle Salad Lettuce Cups
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 100grams vermicelli rice noodles
- 1/4 cup coriander leaves
- 1 Lebanese cucumber
- 200grams cherry tomatoes
- 1 iceberg lettuce
- 1 eschalot
- 1 lime , to serve
- 1tablespoons soy sauce
- 400grams thick rump
- 1 stalk lemongrass
- 2teaspoons brown sugar
Nutrition per serving
1390kJ / 332Cal
1390 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
24.5grams
Fat
10.9grams
Carbs
34.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Trim excess fat from meat and place in a shallow dish.
Step 2 of 9
Combine lemongrass, garlic, soy and sugar and then pour over meat. Turn to coat. Set aside for 30 minutes to marinate.
Step 3 of 9
Remove outer leaves from lettuce and remove core with a small knife.
Step 4 of 9
Run cold water into the core hole as this helps to separate the leaves. Remove 4 whole leaves and trim to form cups. Drain well and keep chilled.
Step 5 of 9
Break noodles into a bowl and cover with boiling water for 3 minutes until soft. Drain, rinse and drain again. Combine cucumber, tomato, eschalot and coriander and set aside.
Step 6 of 9
Heat a heavy-based frying pan over medium-high heat. Remove meat from marinade and cook in hot pan for 2 minutes each side.
Step 7 of 9
Remove from pan, cover and rest for 5 minutes.
Step 8 of 9
Slice meat thinly and combine with salad and noodles.
Step 9 of 9
Pile into lettuce cups and serve with lime wedges.
You might also like
Your identity is kept private from the public