Lemongrass Beef Noodle Salad

Serves 4  

Ingredients

• 1 lemongrass, white part only, finely chopped 
• 2 garlic cloves, crushed  
• 1 tablespoon ginger, grated  
• 1 teaspoon chili paste  
• 500g Our Farm Angus beef scotch fillet steaks, sliced  
• 2 tablespoons sesame oil  
• 2 tablespoons fish sauce 
• 2 teaspoons brown sugar 
• 1 teaspoon oyster sauce  
• Juice of 1 lime 
• 2 small cos lettuces, roughly chopped  
• 400g vermicelli noodles  
• Small handful mint and basil leaves  
• 2 tablespoons crispy fried shallots  
• 1 carrot, cut into matchsticks 
• 1 red chili, chopped  

Method

Step 1

Place the lemongrass, garlic and ginger in a mortar and pestle and pound until smooth, add the chili paste and mix until combined.  

Step 2

Add the beef to a bowl, along with the lemongrass mixture, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon brown sugar and oyster sauce and place in the fridge to marinate for 2 hours.  

Step 3

Heat a large chargrill frypan over high heat and cook beef for 1 minute on each side or until charred.  

Step 4

Cook noodles according to packet instructions. Drain and set aside. 

To make the dressing, place the remaining sesame oil, fish sauce, brown sugar, lime juice and 1 tablespoon water. Mix until combined.  

Step 5

To serve, divide lettuce and noodles among bowls, top with beef, herbs, crispy shallots, carrot, red chili and drizzle with dressing. Enjoy.