Lemongrass Beef with Vermicelli & Fresh Herbs

Lemongrass Beef with Vermicelli & Fresh Herbs

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 29, 2019.
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Ingredients

BEEF

  • 1 pack lean beef rump steaks
  • 2 spring onions, thinly sliced
  • 1 pack lemongrass paste

DRESSING

  • 1 tsp vinegar
  • 1 Tbsp fish sauce
  • 1 pack sweet chilli sauce
  • 1 clove garlic, minced

VERMICELLI

  • 1 pack mung bean vermicelli

TO SERVE

  • 1/2 capsicum, thinly sliced
  • 1/2 telegraph cucumber, halved lengthways & thinly sliced
  • 2 carrots, grated
  • 1/2 bunch mint, leaves chopped
  • 1/2 bunch coriander, leaves chopped

Steps

  1. Bring a full kettle of water to the boil.
  2. Prep & marinate beef. In a medium bowl, toss beef with spring onion and lemongrass paste. Season and set aside to marinate.
  3. Prep dressing. In a small bowl, mix all dressing ingredients together. Set aside.
  4. Prep serving ingredients.
  5. Cook vermicelli. Place vermicelli in a heat-proof bowl with a pinch of salt. Cover with boiling water and leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places. Set half the vermicelli aside (this is leftover).
  6. Cook beef. Heat 1 tsp oil in a fry-pan on high heat. Add the marinated beef and stir-fry quickly for 2-3 minutes, until just cooked through. Place beef in a medium bowl and toss with half of the dressing.
  7. Serve vermicelli topped with beef, vegetables, herbs and remaining dressing.

Nutritional Information

Energy 1673 kj
400 kcal
Protein 35.9g
Carbohydrate 35.6g
Fat 12.8g