Warm Lemongrass Beef & Rice Noodle Salad
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Warm Lemongrass Beef & Rice Noodle Salad
Recipe By Courtney Roulston
Ingredients
250 g Coles beef fillet, thinly sliced
2 tbs extra virgin olive oil
½ fresh lemongrass stalk, finely grated or chopped
1 tbs fish sauce
2 cloves garlic, minced
120 g dried rice vermicelli noodles
1 large Lebanese cucumber, julienne
3 cups Coles iceberg, shredded
¼ bunch coriander, roughly chopped
¼ bunch Coles mint, leaves picked
1 small red onion, thinly sliced
50 g Coles roasted peanuts, roughly chopped
Dressing
1 tbs Coles Australian honey
2 tbs fresh lime juice
1 tbs fish sauce
1 tsp sesame oil
1 long red chili, finely sliced
Method
Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.
Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside.
Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint.
Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.
