Vietnamese Beef Skewers with Noodle Salad
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A nice fresh summer dish that will give your body a good source of iron and vitamins
Quick run down
Preparation time: 25 minutes
+ 35 minutes refrigeration
Serves: 4
Cost: per serve: $3.06
Ingredients
- ½ cup lemon juice
- 2 tablespoons fish sauce
- 2 teaspoons caster sugar
- ½ teaspoon white pepper
- 500g rump steak, thinly sliced
- 100g vermicelli rice noodles
- 1 red capsicum, deseeded, thinly sliced
- 1 carrot, cut into thin strips
- 1 cup coriander leaves
Putting it together
1. Combine lemon juice, fish sauce, sugar and pepper in a jug. Place beef into a bowl. Pour half the sauce over beef and toss until well coated.
Cover and refrigerate for 30 minutes.
2. Put noodles into a bowl and cover with boiling water. Stand for 5–8 minutes or until soft. Drain and rinse under cold water.
Add capsicum, carrot and coriander. Toss well. Cover and refrigerate until required.
3. Thread beef onto pre-soaked bamboo skewers. Heat barbecue on medium heat. Cook beef for 1–2 minutes on each side for medium-rare.
Add remaining sauce to noodle salad. Toss well.
Divide noodle salad between 4 plates.
Top with beef skewers and serve.
