Rice Noodle Salad with Beef and Lemongrass

Summary

Prep Time	40 mins
Total Time	1 d 40 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

200 g rump steak (s), cut into thin strips
2 tablespoons oil, peanut or soybean oil
100 g noodles, (fine rice noodles)
1 handful sprouts (bean sprouts), prepared
1 handful coriander greens and mint leaves, each
1 small carrot (s), cut into julienne strips
10 cm cucumber (s), peeled, halved lengthways. cored, halved lengthways and cut into fine slices.
2 leaves iceberg lettuce, large, roughly chopped

For the marinade:

2 stalks lemongrass, only the front soft white part
3 cloves garlic
1 small onion (s), halved and cut into thin rings
1 tablespoon fish sauce
1 teaspoon salt, approx.
0.25 teaspoon ¼ pepper, mixed with black
0.25 teaspoon ¼ sugar, finer

For the dressing:

2 tablespoon lime juice
1 tablespoon vinegar, (white rice vinegar)
3 tablespoon fish sauce
3 tablespoons water
2 tablespoon sugar, finer
2 cloves garlic
2 chilli pepper (s), long-red thai
1 stalk lemongrass, only the front soft white part

For the set:

some peanuts, roasted and chopped
Shallot (s), fried (Asia shop)
Lime (s) - wedges

Rice Noodle Salad with Beef and Lemongrass

Instructions

For the marinade, chop the garlic and lemongrass and work them together with the salt in a mortar to make a paste. Mix with the remaining ingredients of the marinade. Mix the beef strips well in a bowl with the marinade and marinate in a cool place for a few hours, or even better overnight.
Place the beef at room temperature 1 hour before preparation.
For the salad dressing, also process the chillies and garlic in a mortar to make a paste. Mix with the sugar, lime juice, fish sauce, vinegar and water until the sugar has dissolved. Add the finely chopped lemongrass.
Pour hot water over the rice noodle vermicelli and soak for 2 minutes (or as stated on the package instructions). Drain and rinse with cold water, drain well and cut the length of the pasta into thirds with scissors.
Prepare the fresh salad ingredients.
Put the rice noodles in a bowl and gradually mix them carefully but thoroughly with the fresh salad ingredients. Add the salad dressing and mix well again.
Let the oil in the wok become hot and fry the beef slices in portions while stirring the pan until they are good.
Transfer the lettuce to serving bowls or serving bowl, place beef strips on top. Sprinkle with the peanuts and fried shallots. Serve with lime wedges to drizzle

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