Ingredients
- Brown sugar 4tbsp
- Fish sauce 4tbsp
- Rice wine vinegar 3 tbsp
- 4 tbsp lime juice
- 2 tbsp lemongrass
- 3 tsp garlic crush
- 2 tsp ginger
- Chilli x1
- Corriander one bunch
- Red cabbage finely cut
- Shredded carrot
- Cucumber thinly sliced
- Bean sprouts
- Stir fry Beef 500gm
- Vermercilli noodles
Method
- Step 1In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and ½ cup water and stir together. Let sit for 15 minutes for flavors to meld.
- Step 2Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Step 3Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Step 4Prep veggies and add to bowl, top with noodles.
- Step 5Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)Step 6Top noodles with cooked beef. Sprinkle with herbs, crushed peanuts. Drizzle lightly with dipping sauce and pass remaining sauce at table.
Product used in recipe
- Squid Brand - Fish Sauce
