Viet­namese beef noo­dles with tangy lime dress­ing

Irish Daily Mail - YOU - - FOOD ANNIE BELL -

SERVES 4 GET IT TO­GETHER Cut 300g lean rump or sir­loin steak across the grain into strips 1cm thick, halve these length­ways and toss with 1 tbsp ground­nut oil and some salt and pep­per to coat. Heat a large fry­ing pan over a high heat, spread half the steak strips in the pan and sear for 45-60 sec­onds, then turn and cook for another 30 sec­onds or un­til coloured and done to your lik­ing. Spread the steak on a plate, cook the re­main­der in the same way and leave to cool. Have ready 175g cooked halved fine green beans and 125g beansprouts. Pre­pare 70g ver­mi­celli rice noo­dles ac­cord­ing to packet in­struc­tions, drain, toss with 2 tsp oil and leave to cool. Di­vide all the above in­gre­di­ents at­trac­tively among four suit­able bowls or soup plates, or ar­range on one large plat­ter for shar­ing. DRESS & SERVE For the dress­ing, peel 1 gar­lic clove and crush to a paste. Whiz the gar­lic with 3 tbsp lime juice, 2 tbsp light soy sauce, 2 tbsp ground­nut oil and 1 level tsp caster sugar. Driz­zle some dress­ing over each bowl or serve on the side. Fin­ish with a scat­ter­ing of chopped fresh co­rian­der, finely sliced medium-hot red chilli and crushed roasted cashews to taste. ➤

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