Lemongrass and Ginger Beef Noodle Salad

Lemongrass and Ginger Beef Noodle Salad

Prep
20
Cooking time
5
Serves
4

Method

  • Step 1 Place the beef in a glass or ceramic bowl. Add the garlic, sugar, 1 tablespoon oil and fish sauce. Toss until the beef is well coated.
  • Step 2 Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 4 minutes or until softens. Drain and refresh under cold running water. Use scissors to cut the noodles in half. Divide the noodles among large serving bowls.
  • Step 3 Meanwhile, make chilli dressing. Whisk together all the dressing ingredients in a bowl until combined. Set aside.
  • Step 4 Top the noodles with the cucumber, carrot and mint.
  • Step 5 Heat a large frying pan over high heat. Cook beef, tossing, for 2-3 minutes or until cooked through. Divide steak among bowls, drizzle with the dressing and remaining tablespoon of oil. Top with bean sprouts and coconut flakes.

Ingredients Chevron Icon

INGREDIENTS

  • 500g beef rump steak, trimmed, cut into 2mm-thick slices
  • 3 garlic cloves, crushed
  • 1 teaspoon caster sugar
  • 2 tablespoons Cobram Estate Lemongrass & Ginger Infused Extra Virgin Olive Oil
  • 1 teaspoon fish sauce
  • 250g rice vermicelli noodles
  • 1 Lebanese cucumber, halved length-ways, seeds removed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 1 cup fresh mint leaves
  • 1 cup bean sprouts
  • 20g (1/3 cup) coconut flakes, toasted

CHILLI DRESSING

  • 1 long fresh red chilli, deseeded, thinly sliced
  • 60ml (¼ cup) fish sauce
  • 60ml (¼ cup) fresh lime juice
  • 3 teaspoons caster sugar
  • 1 1/2 tablespoons Cobram Estate Lemongrass & Ginger Infused Extra Virgin Olive Oil
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