Bun bo xao noodle salad with lemongrass beef

Ingredients

For 1 serving

• Beef rump steak120 g
• Lemongrass10 g
• Garlic1 clove
• Rice noodles60 g
• Lettuce50 g
• Cucumber80 g
• Bean sprouts40 g
• Mint5 g
• Fish sauce1 tablespoon
• Lime juice1 tablespoon
• Brown sugar1 teaspoon
• Peanut oil1 teaspoon

Contains: nuts, fish,

In season: May – September

Method

1. Remove the outer leaves of the lemongrass and chop the white part with the garlic; slice the beef rump thinly against the grain, mix with the lemongrass and garlic and leave for 10 minutes.
2. Meanwhile cover the rice noodles with boiling water and leave for 8 minutes, until soft; drain, rinse under cold water and leave to drip.
3. Make the sauce by mixing the fish sauce, lime juice, brown sugar and 3 tablespoons of water until the sugar dissolves.
4. Wash the lettuce and cucumber, tear the lettuce, cut the cucumber into julienne, rinse the bean sprouts and pick the mint leaves.
5. Heat the groundnut oil in a frying pan over high heat until very hot and stir-fry the beef for 2 minutes, until browned but still pink inside.
6. Assemble the bowl with noodles, vegetables, mint and the hot beef and dress with the sauce.