Vietnamese grilled beef and noodle salad

Vietnamese grilled beef and noodle salad

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
2 garlic cloves
1 lemongrass stem, white part only
1/2 red onion
1/2 teaspoon turmeric
salt
2 tablespoons fish sauce
2 x 250g porterhouse steaks
250g vermicelli rice noodles
1 lebanese cucumber, thinly sliced
200g bean sprouts
coriander leaves
3 tablespoons vietnamese mint leaves
100g roasted peanuts
2 tablespoons Soy and sesame dressing

Method

  1. Combine the garlic, lemongrass, onion, turmeric and a pinch of salt in the bowl of a food processor and process until fairly smooth. Add the fish sauce to make a paste. Rub over the steaks and leave to marinate for 30 minutes, time permitting.
  2. Cook the noodles in a saucepan of boiling water for 1 minute. Drain and refresh under cold water, then drain again.
  3. Place the cold noodles in a mixing bowl with the cucumber, bean sprouts, coriander, mint and peanuts.
  4. Heat a heavy-based frying pan or barbecue grill over high heat. Cook the beef for 3–4 minutes on each side. Leave to rest briefly, then cut into thick strips and add to the noodle salad. Add enough dressing to just coat and toss to combine.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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