Lemongrass Beef and Asian Green Noodle salad

Quick and simple meal, cook on the BBQ and great for summer…

Lemongrass Beef

• 1 Lemongrass stalk
• 1-2 Shallots
• 1 lb Sirloin tip
• 1 tspn Shrimp sauce
• Fish sauce
• 1 tspn Brown Sugar
• Salt
• Pepper
• Sesame seeds
• (Optional Chillies)

• 

Finely chop up the shallot and lemongrass, then pound with pestle or otherwise to soften. Add to the rest of the ingredients in a bowl and mix into a paste. Mix in the beef, which has been cut into little flat rectangular pieces suitable for skewering and BBQ’ing. Allow to sit for 1-2 hours at room temperature. Slide onto well soaked (in water) skewers and take to grill or BBQ for cooking.

Green Asian Noodle Salad

• Handful Corriander (Cilantro) leaves
• Handful Mint Leaves (sliced)
• Handful Thai Basil Leaves (sliced)
• 2 Spring Onion – either slides raw or fried quickly in vegetable oil to make Sping Onion Oil
• Small cucumber – julienned  in sections (after seeds removed)
• Handful Bean Sprouts
• 2 tblspn Peanuts (roasted and chopped)
• Rice Vermicelli for
• Chillies (optional)
• Nuoc Cham (Garlic, Chillies, Fish Sauce, Lime juice, Rice Vinegar asian sauce)
• Lime wedges (to serve)

Prepare the rice vermicelli (using thinner variety that used on pho) but putting in bowl of how water and leaving. Do not overcook as noodles become very brittle. Drain under cold water and add to bowl with corriander, mint, thai basil, sprouts and cucumber. Quantities depend on your personal preference, but mint tends to be overpowering so I use less.  Add the nuoc cham and mix well. Serve by spinkling on peanuts and spring onion oil and garnishing with a slice of lime.

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