Lemongrass Beef with Vermicelli Noodles and Lime Dressing

Lemongrass Beef with Vermicelli Noodles and Lime Dressing

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 28, 2018.
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Don’t fancy raw capsicum? Simply pop in the pan at the same time as cooking the onion.

Ingredients

Lemongrass Beef

  • 450g beef mince
  • 40g GF lemongrass paste
  • 1 brown onion, thinly sliced
  • ¼ cup GF chicken stock
  • 1 tablespoon GF soy sauce
  • 1 teaspoon GF fish sauce
  • ½ bag baby spinach, roughly chopped

Vermicelli Noodles

  • 200g vermicelli noodles
  • 1 tablespoon sesame oil

Lime Dressing

  • 2 tablespoons GF mild sweet chilli sauce
  • 1 tablespoon GF soy sauce
  • 2 teaspoons GF fish sauce
  • Zest and juice of 1 lime

To Serve

  • 1 capsicum, diced 1cm
  • ½ telegraph cucumber, diced 1cm

Steps

  1. Bring a full kettle to the boil. Prepare vegetables. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes, until browned.
  2. Add lemongrass paste and onion and cook a further 2-3 minutes, until softened.
  3. Add stock, soy sauce, fish sauce and spinach. Toss for about 1 minute, until spinach has wilted. Season to taste.
  4. While mince is cooking, cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. 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 lime dressing ingredients in a small bowl.
  6. To serve, divide vermicelli noodles between bowls and top with lemongrass beef, capsicum and cucumber. Drizzle with lime dressing.

Nutritional Information

Energy 2004 kj
479 kcal
Protein 21.6g
Carbohydrate 44.5g
Fat 24.0g