Ingredients
1 large garlic clove
minced
1 tbsp coriander root
finely chopped
1 long red chilli
deseed if you don’t want it too hot, finely chopped
0.5 small red onion
finely chopped
1 tbsp fish sauce
2 tbsp lime juice
from about 1 large lime
1 zest from lime
1 tbsp brown sugar
2 tsp peanut oil
or any other vegetable oil
2 tbsp water
70g rice vermicelli
turns into about 220g when softened
oil spray
400g lean beef steak
4 cups lettuce
chopped
1 lebanese cucumber
chopped or sliced into ribbons (for ribbons, use a potato peeler)
2 tomatoes
chopped
1 red capsicum
thinly sliced
1 cup coriander leaves
1 cup mint leaves
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 small blender
- 1 small non-stick frying pan
- 1 cutting board
- 1 potato peeler
Instructions
- Place rice vermicelli in boiling water and leave to soak for 5 minutes until softened. Then drain vermicelli and set aside.
- Place all dressing ingredients into a small blender and process until smooth.
- Heat a small non-stick frying pan on medium high.
- Spray steak lightly with oil on both sides and add to the pan.
- Cook steak for 2-3 minutes on each side.
- Remove steak from pan and allow to rest on a board before slicing thinly.
- Mix lettuce, cucumber, tomatoes, capsicum, coriander leaves, mint leaves and rice vermicelli together and divide among 4 plates.
- Top with slices of beef and pour over nam jim dressing.
Notes
Tip
If you can’t find limes, use lemons.
Variation
You can use any rice noodles you like in this dish.
