Thai Beef with Vermicelli

Thai Beef with Vermicelli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 11, 2018.
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Cutting the cucumber in half lengthways make it easier and more stable to slice thinly.

Ingredients

Thai Beef

  • 1 brown onion
  • 600g beef mince
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce

Thai Dressing

  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons chopped coriander leaves and stalks
  • 2 tablespoons chopped mint leaves

Vermicelli

  • 250g vermicelli noodles

To Serve

  • 1 capsicum
  • 1 pak choy
  • ½ telegraph cucumber

Steps

  1. Bring a full kettle to the boil. Thinly slice onion. Combine all Thai dressing ingredients in a small bowl. Set both aside.
  2. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for about 5 minutes, until browned.
  3. Add onion, sweet chilli sauce and soy sauce to pan and cook a further 3-4 minutes, until softened.
  4. While mince cooks, cook vermicelli. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
  5. Thinly slice capsicum, pak choy and cucumber. Place all in a bowl, toss with 3 tablespoons of the Thai dressing and season to taste.
  6. To serve, divide vermicelli between bowls, top with Thai beef and veggies, and drizzle with remaining Thai dressing.

Nutritional Information

Energy 2599 kj
621 kcal
Protein 27.9g
Carbohydrate 55.0g
Fat 32.5g