Grilled Lemongrass Beef Noodle Salad
This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.
Ingredients : Serves 6
225 g Rice vermicelli (yields 4 1/2 cups)
450 g Beef sirloin, flank steak or top round
1 Medium yellow onion, peeled and finely chopped
3 cloves Garlic, peeled
2 stalks Lemongrass, finely chopped
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Curry powder, optional
1 tablespoon Fish sauce
12 Bamboo skewers
200 g Shredded lettuce
1 Cucumber, peeled and shredded
225 g Bean sprouts
40 g Fresh mint leaves
40 g Coriander (coarsely chopped)
150 g Shredded carrot
3 tablespoons Oil
100 g Crushed roasted peanuts
1 cup mixed fish sauce
Method :
• Soak the noodles in cold water for 20 minutes. In a large covered saucepan, bring water to the boil and add the noodles. Cook in boiling water for 2 minutes, rinse under cold water, drain and set aside.
• Slice the beef into strips 5 x 2 1/2 x 1/3 cm (1 x 2 x 1/8 in) and place the strips in a non-reactive container.
• To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour.
• Meanwhile, start the barbecue fire and soak the bamboo skewers in water,
• Arrange the lettuce leaves, cucumber, bean sprouts, mint leaves, fresh coriander and shredded carrot on a serving platter.
• When you are ready to eat, thread the meat strips onto the bamboo skewers
Cook over medium-hot coals, 1 to 2 minutes per side, taking care not to burn the meat. Remove the skewers from the fire, and arrange the skewers on the serving platter.
• To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons mixed fishsauce, or more to taste. Toss the ingredients together and serve. Repeat the process for each serving
mixed fishsauce
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