Thai Beef with Vermicelli and Salad

Thai Beef with Vermicelli and Salad

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 6, 2018.
Order Now
Order Now

Cutting the cucumber in half lengthways makes it easier to slice thinly.

Ingredients

Beef

  • 1 pack beef mince
  • 2 Tbsp onion and garlic paste
  • 1 Tbsp sweet chilli sauce
  • 1½ Tbsp soy sauce

Vermicelli

  • 250g vermicelli noodles
  • Remaining Thai dressing

Salad

  • ½ sweet Palermo capsicum
  • 1 bok choy
  • 1 Lebanese cucumber
  • 3 Tbsp coriander
  • 2 Tbsp mint
  • 2 Tbsp Thai dressing
  • 1 sachet sesame seeds

Steps

  1. Bring a full kettle to the boil. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince, onion and garlic paste, and a pinch of salt for about 5 minutes, until browned. Remove pan from heat, stir through sweet chilli sauce and soy sauce, and cover to keep warm.
  2. While mince cooks, place vermicelli noodles in a large, 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.
  3. While vermicelli cooks, thinly slice capsicum, bok choy, cucumber, coriander and mint. Place all in a medium bowl. Add second measure of Thai dressing and sesame seeds, toss to combine and season to taste. Mix remaining Thai dressing through cooked vermicelli noodles.
  4. To serve, divide vermicelli between bowls and top with Thai beef and salad.

Nutritional Information

Energy 2395 kj
572 kcal
Protein 24.5g
Carbohydrate 59.2g
Fat 26.2g