Vietnamese Noodle Salad with Lemongrass Beef
Serves: 2
Time: Prep 20 mins Cook: 5 mins
If you like light, fresh that packs a punch in flavour then this is a dinner for you. It is packed full of leafy goodness which creates a mouthful of flavour. I find with vermicelli noodles, different brands are more substantial than others; this is the brand that I prefer click here They aren’t the glassy variety so they hold their shape better, and once soaked, they seem to give a larger yield than other varieties.
Amaranth Leaves
Amaranth leaves have a lovely vibrant purple in the centre and a sharp taste. You can find them in a good fruit and veg shop or in a local asian groccery; some larger supermarkets will stock depending on their popularity.
Leftovers
The salad will produce enough for leftovers but you will need to order extra beef.
What you'll need
350g scotch fillet steak
1/2 stick of lemongrass
200g vermicelli noodles
2 yellow peppers
1 bunch mint
1 bunch thai basil
1 bunch red radishes
1/4 bunch of Amaranth leaves (not essential)
1 red onion
1 small piece of ginger
1 cucumber
2 limes
From the Pantry
2 tablespoons fish sauce
2 tablespoons coconut oil
1 teaspoon soy sauce
1 tablespoon sesame oil
1 tablespoon light olive oil
salt and pepper
Optional extra for Lunch
200g scotch fillet
Feeding Four
I have added an extra 350g Scotch fillet to the feeding four list
Prep
Soak Noodles
Put a jug of water on to the boil, place noodles in a large heatproof bowl and completely cover with boiling water. Leave to soak, stir up occasionally.
Marinate Beef
Use a grater or microplane to finely slice the lemongrass into a small mixing bowl.
Cut beef into thin strips and add to the ginger along with the soy or tamari, coconut oil and cracked pepper.
Mix well and set aside.
Prep Salad
Cut peppers in half and remove the seeds, slice off the pith (whites) and cut into thin slithers.
Cut cumber into thin strips.
Peel onion and slice fine.
Wash herbs and pick off all the leaves.
Make Dressing
Peel and finely grate ginger and combine the lime juice, fish sauce, seame oil and olive oil with salt and pepper and mix well.
Perfect Meat.
It's important that you get the pan up to a really high temp before you add the meat, so that the meat sizzles as soon as it hits the hot surface. If your pan is slightly smaller, then do the beef in two batches so that it doesn't sweat or stew.
Cook Beef
Place a large non stick frypan or wok onto a high heat.
Cook meat each side for no more than 1 minute. You can toss it around a little so that it gets some good colouring from the soy.
Remove from the pan and let sit for a minute.
Plate it Pretty
Combine the noodles with the salad ingredients and toss all together with the dressing.
Enjoy!
Lunch tomorrow
The quick fried beef is so delicious you won’t have any leftover, so I have added some to the lunch shopping list. But otherwise, the salad is substantial enough to create lunch leftovers. As with all salads, I would refrain from dressing until you are ready to eat.