Vietnamese beef lettuce cups

Method

• 1
  Combine beef, lemongrass, garlic and oil in a large bowl. Season with salt and pepper. Toss to coat.

• 2
  Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until softened. Drain. Refresh under cold water. Drain. Place noodles, cucumber and 2/3 of mint and coriander in a bowl. Toss to combine.
• 3
  Make dressing: Place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.
• 4
  Heat a wok over high heat. Add half the beef mixture. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with remaining beef mixture.
• 5
  Place lettuce leaves on a platter. Divide noodle mixture between lettuce cups. Top with beef and drizzle with dressing. Sprinkle with fried shallots and remaining mint and coriander. Serve immediately.