Ingredients
2 cloves garlic
2 small red chillies
50ml light soy sauce
50ml lime or lemon juice
25ml fish sauce
30g palm sugar
400g lean fillet steak
vegetable oil for cooking
100g vermicelli rice noodles
1 small Lebanese cucumber
1 small red onion
1 cup fresh mint leaves
1 cup fresh coriander leaves
8 large soft lettuce leaves, such as butter lettuce
sweet chilli sauce, to serve
Method
- Peel the garlic and finely dice it and the chilli
- Place into a large mixing bowl, add the rest of the dressing ingredients and stir to dissolve the sugar
- Season the beef with salt and pepper
- Heat the oil in a fry pan over a high heat
- The cooking time depends on how well done you like your beef; allow 2 minutes each side for rare, 4 minutes each side for medium
- Once you have cooked the beef put it in a warm place to rest for 10 minutes
- Place the noodles in a bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft
- Drain thoroughly and then add to the bowl of dressing
- Peel and slice the onion and dice the cucumber and add to the noodles
- Slice the beef and add to the bowl with the mint and coriander leaves
- Divide the salad between the lettuce leaves and roll loosely
- Serve with sweet chilli sauce for dipping
Serves 4
Preparation time 10 min
Cooking time 8 min 