Lemongrass Beef and Vermicelli Salad

Lemongrass Beef and Vermicelli Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 21, 2018.
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Preparing all your veggies before you start makes it easier to cook your way through tonight’s salad.

Ingredients

Lemongrass Beef

  • 600g beef mince
  • 50g lemongrass paste
  • ½ teaspoon salt
  • 1 brown onion, thinly sliced
  • ½ cup chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 2 courgettes, peeled into ribbons and core thinly sliced

Vermicelli Noodles

  • 250g vermicelli noodles
  • 1 tablespoon sesame oil

Asian Mint Dressing

  • 5 tablespoons chopped mint leaves
  • ¼ cup rice wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons olive oil

To Serve

  • 1 capsicum, thinly sliced
  • 1 carrot, cut into thin matchsticks

Steps

  1. Bring a full kettle to the boil. Prepare your veggies. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned.
  2. Add lemongrass paste, salt and onion and cook a further 2-3 minutes, until softened.
  3. Add stock, soy sauce and fish sauce. Cook for about 1 minute, then toss through courgettes. Remove from heat and season to taste.
  4. While mince is cooking, place vermicelli in a medium, heat-proof bowl, cover with boiling water and use a fork to separate strands. Leave for 5 minutes then drain. Toss with sesame oil and cut in a few places with kitchen scissors to make them easier to eat.
  5. Whisk together all Asian mint dressing ingredients in a small bowl, until sugar has dissolved.
  6. To serve, divide vermicelli noodles between bowls and top with lemongrass beef, capsicum and carrot. Drizzle with Asian mint dressing.

Nutritional Information

Energy 2748 kj
657 kcal
Protein 28.4g
Carbohydrate 53.1g
Fat 37.0g