Hingpit


Lemon Grass Beef with Vermicelli Salad
9 September 2009, 9:08 pm
Filed under: Beef, Food, Salad

*adapted from The Complete Book of Modern Asian, by The Australian Women’s Weekly

Ingredients:
Porterhouse steak
Lemon grass, finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
70 g vermicelli noodles
2 lebanese cucumbers, seeded, sliced thinly
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 large carrot, grated coarsely
1 large butter lettuce, trimmed, leaves separated

Sweet and Sour Dressing
¼ cup hot water
2 tbsp fish sauce
1tbsp brown sugar
2 tbsp lime juice
2 fresh small red chillies, chopped finely
1 clove garlic

Procedure:
Place ingredients for sweet and sour dressing in screw-top jar; shake well
Combine beef, lemon grass, sauce, sugar and oil in medium bowl
Place noodles in medium heatproof bowl; cover with boiling water.  Stand until just tender; drain.  Rinse under cold water; Drain
Place noodles in large bowl with cucumber, sprouts, herbs, carrot and 2 tbsp of the dressing; toss gently to combine
Cook beef, both sides, on heated oiled grill plate (or grill or barbecue) until cooked as desired.  Cover; stand 5 minutes, slice thinly
Top lettuce with salad; serve with beef, drizzled with remaining dressing.

Beef with vermicelli saladSweet_Sour dressingTop lettuce with salad

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