Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons fish sauce
- 200grams grape tomatoes, halved
- 1 large carrot, julienned
- 1/2 bunch coriander, leaves picked (roots and stems reserved)
- 1 baby cos lettuce, finely shredded
- 2tablespoons lime juice
- 1 1/2tablespoons lemongrass, chopped
- 1/4 cup sweet chilli sauce
- 1tablespoons peanut oil
- 600grams beef rump steak, fat trimmed
- 200grams brown rice vermicelli noodles
Nutrition per serving
2340kJ
Protein
34.5grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make the dressing, finely chop 2 tbs reserved coriander roots and stems. Combine in a bowl with lemongrass, sauces and lime juice. Whisk with a fork. Set aside.
Step 2 of 5
Thinly slice steak across the grain into thin strips. Toss with oil and 2 tbs dressing.
Step 3 of 5
Place noodles in a large heatproof bowl, cover with boiling water and soak for 10 minutes or until tender. Drain well.
Step 4 of 5
Meanwhile, heat a large wok or frying pan over high heat. Stir-fry beef, in batches, for 3 minutes or until well browned.
Step 5 of 5
Divide noodles between serving bowls. Top with beef, lettuce, tomato, carrot and coriander leaves. Drizzle with remaining dressing to serve.
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