Lemongrass Beef Noodle Salad
Serves: 4
 
Marinade
  • 2 stalks lemongrass, white part only, finely chopped
  • 2 cloves garlic, crushed
  • 1 small red chilli, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • ¼ cup fish sauce
  • 600 - 700 grams beef rump or fillet
Salad
  • 200 grams rice vermicelli
  • 2 Lebanese cucumbers, halved lengthways, deseeded and finely sliced
  • 1 large carrot, finely sliced
  • beansprouts
  • 1 baby cos lettuce, broken into pieces
  • mint leaves
  • coriander leaves
  • chopped peanuts, and lime wedges to serve
Sauce
  • ¼ cup fish sauce
  • ¼ cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon caster sugar
  • 1 garlic clove, finely chopped
  • 1 large red chilli, seed and finely chopped
For the marinade
  1. Pound the lemongrass, garlic and chilli and some freshly ground black pepper in a mortar and pestle for 2 minutes. Stir in the oil, lime juice and fish sauce. (Alternatively place all ingredients in a food processor and blitz til smooth - you may need a little water to get things going.) Place the beef in a bowl, spoon over the marinade and rub it into the beef making sure it is well coated. Cover with plastic wrap and place in refrigerator for at least 2 hours.
  2. Place the rice vermicelli in a bowl and cover with not quite boiling water. Soak until softened (approx 10 minutes). Drain.
  3. Prepare the salad vegetables.
  4. To cook the beef, place a large frying pan over a high heat until hot. Cook the steaks for 3-4 minutes each side (for medium done) or until cooked to your liking. Remove the steaks, place on a plate and cover with foil, and allow to rest for a couple of minutes in a warm place. Slice thinly.
  5. To serve:
  6. Place a layer of lettuce in the bottom of each bowl. Top with: noodles, cucumber, and carrot sticks.
  7. Divide the beef between the bowls.
  8. Top with mint and coriander leaves, a handful of beansprouts and a sprinkling of chopped peanuts.
  9. Add a couple of tablespoons of sauce to each bowl and mix everything together. Serve with a wedge of lime on the side.
Recipe by Villiers Brown at http://villiersbrown.com/lemongrass-beef-noodle-salad/