Beef and vermicelli noodle salad

Beef and vermicelli noodle salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g rice vermicelli noodles
1 lebanese cucumber
1 large carrot, grated coarsely
1/2 cup mint leaves
1/3 cup fresh coriander leaves
500g thick rump steak
1 tablespoon chopped toasted peanuts, (optional)

Dressing:

Quantity Ingredient
2 tablespoons brown sugar
1/4 cup lime juice
1 tablespoon fish sauce
1 red chilli, seeded and chopped

Method

  1. In a bowl, pour over the noodles enough boiling water to cover. Leave to stand for 5 minutes, then drain, rinse and set aside. Noodles should be tender but firm. Repeat with fresh boiling water if not quite soft enough.
  2. Slice the cucumber thinly. Make the dressing by mixing the sugar, lime juice, fish sauce and chilli, stirring well.
  3. Toss the noodles together with the carrot, cucumber, herb leaves and dressing, and set aside. Slice the steak thinly and stir-fry quickly over a high heat until the colour changes. Pile the beef over the noodles and finish with a few reserved herb leaves and peanuts, if using.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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