Fresh, healthy and incredibly tasty, I’m all over this one for dinner tonight.
500g rump steak
2 pieces of lemongrass (white end), smashed and finely chopped
2 tbs light soy
1 tbs brown sugar
2 tbs rice bran oil
50g rice vermicelli noodles
2 small cucumbers, seeds scooped out and sliced
1 cup bean sprouts
1 carrot, grated or julienned
1 handful coriander, leaves picked
1 handful mint, leaves picked
1/4 iceberg lettuce, leaves torn
1/2 cup crushed peanuts
60ml hot water
2 tbs fish sauce
1 tbs sugar
2 limes, juice squeezed
2 birdsye chillies
1 clove garlic, finely crushed
Rub the beef with the lemongrass, soy, sugar and oil.
Place all the ingredients for the dressing in a jar and shake to combine.
Place the noodles in a bowl and cover with boiling water. Stand for 5 minutes, rinse with cold water and drain
BBQ the beef until cooked to your liking – about 5 minutes on each side for medium. Allow to rest while you assemble the salad.
Arrange the noodles, cucumber, sprouts, carrot, mint, coriander and iceberg lettuce in bowls. Slice the rested meat thinly and place on top of the salad, Spoon over the dressing and sprinkle with peanuts.