Ingredients Checklist
- 300g rump steak, thinly sliced
- 1 tbsp vegetable oil
- 150g dried rice vermicelli noodles
- 2 cups shredded red cabbage
- 1 cup bean sprouts
- ½ cup mint
- ½ cup Thai basil
- ½ cup coriander
- 4 spring rolls
FOR PICKLED CARROT
- 2 carrots, cut into long matchsticks
- ½ cup sugar
- ½ cup rice wine vinegar
- 1 tsp salt
- 1 cup water
FOR MARINADE
- 1 lemongrass stalk, white part finely sliced
- 1 tsp black peppercorns, coarsely crushed
- 2 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tsp sugar
FOR DRESSING
- ¼ cup fish sauce
- 1 tbsp white vinegar
- 1 tbsp lime juice
- 2 tbsp sugar
- 1 bird eye chilli, finely sliced
Instructions
- For pickled carrot, bring sugar, vinegar, salt and water to the boil and pour over the carrots in a medium bowl. Set aside for 30 minutes.
- Mix together marinade ingredients and pour over the beef in a small bowl. Set aside for at least 15 minutes.
- Mix together dressing ingredients in a small bowl.
- Cook noodles and spring rolls according to packet instructions.
- Heat a large frypan over medium/high heat, add oil and beef and stir fry for 2-3 minutes.
- Serve salad either on a platter to share or individual serves, placing noodles down first and topped with beef, cabbage, beansprouts and pickled carrot.
- Finish with crushed spring rolls, herbs and drizzle generously with dressing.
