Lemongrass Beef with Rice Vermicelli

I make this for dinner so often. It’s fresh, healthy, quick and super easy. My kids love it because it’s a hands-on meal and they love putting together their own perfect little mouthful, as do I. I can knock this up in no time and have dinner on the table in just 30 minutes, which is exactly what I look for when deciding what to cook for dinner mid-week when life is crazy-hectic and there are still 20 things to do before bed. This will be your new regular.


What you’ll need:
200g rice vermicelli
1 tbs vegetable oil
3 lemongrass stalks (white part only), finely chopped
1 clove garlic, minced
2cm fresh ginger, minced
400g beef fillet, trimmed & thinly sliced
1 tbs fish sauce
½ tsp caster sugar
1 tbs fresh lime juice, plus extra limes to serve
1 head butter lettuce leaves
1 cup fresh coriander leaves
1 cup fresh mint leaves
¼ cup roasted peanuts, chopped

What to do:
Cook vermicelli according to packet instructions. Drain. Rinse under cold water and drain again. Set aside.

Heat oil in a wok over medium heat. Add lemongrass, garlic and ginger. Stir fry for 1 minute until fragrant (don’t brown). Increase heat to high. Add half the beef and stir fry for 2-3 minutes until just cooked. Transfer to a plate and cook remaining beef for 2-3 minutes. Return beef to wok. Add fish sauce, sugar and lime juice and toss to coat. Remove from heat and season with salt and pepper.

Place lettuce leaves on serving plates and top with vermicelli. Arrange beef over the top and garnish with coriander, mint, peanuts and extra lime. Serve.


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