Lemongrass beef noodle salad

SERVES 4 PREP AND COOK TIME 35 MINUTES (+ REFRIGERATION TIME)

600g beef porterhouse (boneless sirloin) steaks, sliced thinly on the diagonal 2 tablespoons fish sauce

3 stalks fresh lemongrass, white part only, chopped finely 2 cloves garlic, crushed

2 tablespoons vegetable oil

1 (25g) red shallot, halved, sliced thinly 2 teaspoons white sugar

VERMICELLI SALAD ¼ cup (60ml) fish sauce 1 ½ tablespoons rice wine vinegar 1 ½ tablespoons caster sugar ¼ cup (60ml) olive oil ¼ cup (60ml) lime juice

200g dried rice vermicelli noodles

1 fresh long red chilli, seeded, sliced thinly 3 (180g) baby cucumbers, sliced thinly on the diagonal

1 medium (120g) carrot, sliced thinly lengthways

1 cup fresh mint leaves

1 cup fresh Vietnamese mint leaves

1 Place beef in a medium bowl with fish sauce and half the lemongrass and half the garlic; stir to mix well. Refrigerate, covered, for at least 30 minutes for flavours to develop.

2 VERMICELLI SALAD For the dressing, place fish sauce, vinegar, sugar, oil and juice in a screw-top jar; shake well. Place noodles in a bowl; pour boiling water over to cover. Stand for 2 minutes to soften; drain well. Place noodles and remaining ingredients in a large bowl with half the dressing; toss gently to coat. Reserve remaining dressing for serving.

3 Heat a wok or large heavy-based frying pan over high heat. Add half the vegetable oil; stir-fry half the beef for 3 minutes or until just browned. Transfer to a plate. Repeat with remaining beef.

4 Heat remaining oil in wok. Add shallot and remaining lemongrass and garlic; stir-fry for 2 minutes or until fragrant. Return beef to wok and add sugar; stir-fry for 30 seconds. Season to taste.

5 Divide Vermicelli Salad among bowls or plates; top evenly with beef. Drizzle with remaining dressing to serve.

Not suitable to freeze or microwave.