Ingredients
- 200g rice vermicelli
- 1 tbs vegetable oil
- 3 lemongrass stalks (white part only), finely chopped
- 1 clove garlic, minced
- 2cm fresh ginger, minced
- 400g beef fillet, trimmed and thinly sliced
- 1 tbs fish sauce
- ½ tsp caster sugar
- 1 lime, juiced, plus extra to serve
- 1 head butter lettuce leaves
- ¼ bunch fresh coriander, roughly chopped
- ¼ bunch fresh mint, leaves picked
- ¼ cup roasted peanuts, chopped
Serves: 4
Prep: 15 mins
Cooking: 15 mins
Difficulty: Easy
Method
Preparation
- Cook vermicelli according to packet instructions. Drain. Rinse under cold water and drain again. Set aside.
- Heat oil in a wok over medium heat. Add lemongrass, garlic and ginger. Stir fry for 1 minute until fragrant (do not brown). Increase heat to high. Add half the beef and stir fry for 2-3 minutes until just cooked. Transfer to a plate and cook remaining beef for 2-3 minutes. Return beef to wok. Add fish sauce, sugar and lime juice and toss to coat. Remove from heat.
- Place lettuce leaves on serving plates and top with vermicelli. Arrange beef over the top and garnish with coriander, mint, peanuts and extra lime. Serve.
Recipe presented by Falcon
