Beef with crispy veggies

Recipe from: 2/22/2007 12:00:00 AM

Ingredients 18
Servings 4
Time 15

Ingredients

  • 250
    g
    Eastern vermicelli noodles
  • 0
    1 carrot, cut into matchsticks
  • 0
    quarter cucumber, cut into matchsticks
  • 500
    ml
    bean sprouts
  • 125
    ml
    shredded fresh mint
  • 300
    g
    rump steak, sliced into thin strips
  • 40
    ml
    finely chopped lemongrass
  • 60
    ml
    fish sauce
  • 2
    ml
    soy sauce
  • 20
    ml
    sugar
  • 0
    1 red chilli, finely chopped
  • 0
    juice of 1 lime or lemon
  • 0
    1 garlic clove, finely chopped
  • 80
    ml
    water
  • 0
    1 garlic clove, thinly sliced
  • 40
    ml
    peanut oil
  • 0
    1 red onion, thinly sliced
  • 60
    ml
    chopped peanuts
 

Method

5
 
Cook the noodles following the packet instructions. Put them in a serving dish or divide among 4 individual bowls. Scatter the carrots, cucumber, bean sprouts and mint on top. Mix the meat strips, lemongrass, 5 ml of the fish sauce, soy sauce and 5 ml of the sugar in a bowl. Mix the chilli, lime or lemon juice, chopped garlic, water and remaining fish sauce and sugar in another dish. In a wok or large pan heat the oil over high heat and stir-fry the sliced garlic and onion for 30 seconds. Add the meat mixture and stir-fry for 3-4 minutes or until browned. Spoon on top of the vegetables and noodles and scatter the peanuts on top. Pour over half the chilli mixture and serve the rest separately.
 

Read more on: beef  |  stir-fry
 

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