Ingredients
-
350g beef stir-fry strips
-
1 stalk lemongrass (white part only), finely chopped
-
2 garlic cloves, crushed
-
1 tablespoon Alfa One rice bran oil
-
100g dried rice vermicelli noodles
-
1/2 Lebanese cucumber, peeled into ribbons
-
1/2 cup fresh mint leaves, torn
-
1/2 cup fresh coriander sprigs
-
8 butter lettuce leaves, washed, dried
-
1 tablespoon fried shallots
Dressing
-
1/3 cup hoisin sauce
-
2 tablespoons fish sauce
-
2 tablespoons lemon juice
-
2 teaspoons brown sugar
Method
-
1Combine beef, lemongrass, garlic and oil in a large bowl. Season with salt and pepper. Toss to coat.
-
2Place 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.
-
3Make dressing: Place hoisin sauce, fish sauce, lemon juice and sugar in a small bowl. Stir until sugar dissolves.
-
4Heat 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.
-
5Place 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.
Source: taste.com.au
Discussion about this post