Vietnamese Vermicelli Beef Salad
Recipe by Meat & Livestock Australia
Serves 4 | 
Prep 15 min + 30 min marinating | 
Cook 15 min
Ingredients
- 500g beef strips
- 1 stalk lemon grass, finely chopped
- 1 small red chilli, seeded and chopped
- 2 cloves garlic, finely chopped
- 1 tbsp AYAM™ Fish Sauce
- 1 tbsp AYAM™ Soy Sauce
- 1 tsp sugar
- 300g AYAM™ Rice Noodle Nests
- 1 tbsp oil
- 2 spring onions, finely sliced
- 1 red capsicum, cut into strips
- 1 punnet cherry tomatoes, halved
- 1 tbsp sesame seeds, toasted
- 2 tbsp mint leaves
- Lime wedges to serve
Method
- Place the beef strips in a bowl. Pound together the lemon grass, chilli and garlic in a mortar or blender. Add the fish sauce, soy sauce and sugar, mix well. Combine with the beef strips, marinate for 30 minutes.
- Soak the noodles in boiling water until just tender (about 5 minutes). Drain and snip into manageable lengths with scissors. Add the oil to the beef, mix well.
- Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch.
- Toss beef together with the noodles, spring onion, capsicum and tomatoes. Scatter with the sesame seeds and mint.
Serving suggestion: Serve with lime wedges if desired.
Tips:
- Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
- Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.
