Perfect for a light lunch. Fresh and delicious but more substantial than a green leafy salad. Vietnamese style flavoured tender beef and noodles with lots of fresh vegetables – balanced but satisfying.
- 600-800g Quality Mark beef rump steaks, trimmed
- ¼ cup brown sugar
- ¼ cup fish sauce
- 3 tablespoons lime juice
- 1 tablespoon lemongrass paste
- 1 tablespoon ginger juice
- 2 teaspoons sesame oil
- Pinch of chilli flakes
- 100g vermicelli noodles
- 1 cup red cabbage or lettuce, very finely chopped
- 2 carrots, peeled and cut into thin sticks
- 1 cucumber, shaved into ribbons
- 2 celery stalks, thinly sliced
- ½ red capsicum, deseeded and thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh herbs – e.g. mint, coriander, basil
- 1 packet snow peas or sugar snap peas
- ¾ cup roasted peanuts or cashews, chopped (plus extra for garnish)
- 1 red chilli, chopped (for garnish)
How to make
Whisk the marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice or chilli to suit your taste. Place the beef in a resealable bag or container and pour half of the marinade in to coat the steaks (reserve the rest to use as the salad dressing later). Seal the bag and marinate for an hour or overnight in the fridge.
Heat a little oil in a frying pan (or on the BBQ) over a high heat. Cook the steaks for 3-4 minutes until the underside is crunchy and browned, then turn over and cook for another 3-4 minutes for medium rare or cooked to your liking. Remove from the heat to a warm plate, cover loosely with foil and rest for 10 minutes before carving across the grain into thin strips.
Place the noodles in a heatproof bowl and pour boiling water over to cover them. Let stand for about 10 minutes until soft then drain. Gently combine the beef, noodles and salad ingredients with the remaining dressing, season with salt and pepper and arrange in bowls. Garnish with extra nuts, fresh herbs and chopped red chilli.