Ingredients
3 tbsp peanut oil
or olive or vegetable oil
1 onion
halved and sliced
1 clove garlic
finely chopped
1 chilli
seeds removed, finely chopped
600g rump steak
thinly sliced
2 carrots
sliced in strips (julienne)
1 red capsicum
sliced in strips (julienne)
2 tbsp fish sauce
can substitute with soy sauce
2 limes
juice only
1 rice noodles
gluten free
1 cup coriander leaves
1 cup mint leaves
Vietnamese if you can get it
some roasted peanuts
chopped (optional)
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 wok
- 1 colander
- 1 aluminium foil
- 1 bowls
Instructions
- Soak noodles in hot water for a few minutes until soft, drain into a colander, refresh with cold water and drain again.
- Heat a wok over high heat, add 1 teaspoon of peanut oil and stir fry half the beef to seal and brown.
- Transfer cooked beef to a plate and repeat with another teaspoon of oil and remaining beef. Cover beef with aluminium foil to keep warm.
- Heat remaining teaspoon of oil and stir fry onion for 2 minutes, add garlic and chilli and stir fry for another minute.
- Add carrots and capsicum, cook for about 3 minutes.
- Stir in noodles, fish sauce and lime juice, cook until noodles heated through.
- Serve in bowls topped with herbs and peanuts.
Notes
Tip
Try piling the herbs on top to keep the vivid green and impressive presentation.
Variation
If you are not a big fan of fish sauce, substitute with soy sauce.
Storage
Best served fresh to maintain the texture of the rice noodles and herbs.
