I have a strange obsession with rice vermicelli noodles. I could eat them every single day if I allowed myself. Here's a very fresh and simple beef vermicelli salad that I love to make. You can use whatever fresh vegetables you have on hand! This is a beautifully light, fresh and vibrant salad, perfect for Spring or Summer!
INGREDIENTS
- 400g lean eye fillet beef, cut into thin strips
- 2cm fresh ginger, grated
- 1 garlic clove, finely chopped
- 1 tablespoon oyster sauce
- 1 teaspoon extra virgin olive oil
- 100g rice vermicelli noodles
- 1 large carrot, grated
- 1 medium capsicum, finely chopped
- 1 continental cucumber, finely chopped
- 2 shallots/spring onions, finely chopped
- Optional- 2 tablespoons of fresh coriander, finely chopped
Dressing
- the juice of half a lime (around 2 tablespoons)
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1-2 tablespoons water
COOKING
1. Combine the beef strips with the ginger, garlic and oyster sauce and marinate in the fridge for 10 minutes.
2. Meanwhile, prepare the salad. Place the vermicelli noodles in a medium heatproof bowl and pour boiling water over noodles. Stand for 2-3 minutes or until noodles are tender, then drain well in a sieve or colander. Pour cold water over the noodles and drain again.
3. Preparing the salad: In a large bowl toss the cooked vermicelli noodles with the carrot, capsicum, cucumber, shallots and coriander, if using.
4. Preparing the salad: Make the dressing by combining all the ingredients in a small bowl and stirring. If the dressing is too strong, add more water, just a splash at a time.
5. Once the 10 minutes of marinating is up, heat the oil in a medium frying pan over low-medium heat. Add the beef strips and cook, stirring often, for around 5 minutes or until the beef is browned to your liking. Remove from heat.
2. Meanwhile, prepare the salad. Place the vermicelli noodles in a medium heatproof bowl and pour boiling water over noodles. Stand for 2-3 minutes or until noodles are tender, then drain well in a sieve or colander. Pour cold water over the noodles and drain again.
3. Preparing the salad: In a large bowl toss the cooked vermicelli noodles with the carrot, capsicum, cucumber, shallots and coriander, if using.
4. Preparing the salad: Make the dressing by combining all the ingredients in a small bowl and stirring. If the dressing is too strong, add more water, just a splash at a time.
5. Once the 10 minutes of marinating is up, heat the oil in a medium frying pan over low-medium heat. Add the beef strips and cook, stirring often, for around 5 minutes or until the beef is browned to your liking. Remove from heat.
4. Add the cooked beef to the salad and drizzle the dressing over the top. Toss well and serve.
Serves / 4
Total Preparation time & Cooking time / around 20 minutes
x Emily
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