Name: Minted beef & rice noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram beef rump steak, sliced thinly; 6 clove garlic, crushed; 2 tablespoon fish sauce; 3 teaspoon mild asian curry powder; 1 teaspoon fresh ginger, grated; 200 gram rice vermicelli noodles; 2 carrots; 1/2 daikon (roughly 300g); 1 small lebanese cucumber; 8 lettuce leaves, shredded; 1 cup (80g) bean sprouts; 1 tablespoon peanut oil; 1/4 cup mint leaves; 1/4 cup vietnamese mint leaves; 1/4 cup coriander leaves; 3/4 cup (110g) unsalted roast peanuts, chopped; Dressing; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) fish sauce; 1 red chilli, seeded, finely chopped; 1 teaspoon caster sugar

Minted beef & rice noodles

Peanuts add extra crunch to this fresh and delicious beef and rice noodles dish. Perfect for those nights when you just want something light and tasty.

Ingredients

350 gram beef rump steak, sliced thinly

6 clove garlic, crushed

2 tablespoon fish sauce

3 teaspoon mild asian curry powder

1 teaspoon fresh ginger, grated

200 gram rice vermicelli noodles

2 carrots

1/2 daikon (roughly 300g)

1 small lebanese cucumber

8 lettuce leaves, shredded

1 cup (80g) bean sprouts

1 tablespoon peanut oil

1/4 cup mint leaves

1/4 cup vietnamese mint leaves

1/4 cup coriander leaves

3/4 cup (110g) unsalted roast peanuts, chopped

Dressing

1/4 cup (60ml) lime juice

1/4 cup (60ml) fish sauce

1 red chilli, seeded, finely chopped

1 teaspoon caster sugar

Method

1.Combine beef, garlic, sauce, curry powder and ginger in a medium bowl. Cover; refrigerate 3 hours

2.Place noodles in a heatproof bowl, cover with boiling water; stand 5 minutes. Drain

3.Meanwhile, to make dressing combine ingredients in a bowl and stir until sugar is dissolved.

4.Cut carrots, daikon and cucumber into matchsticks. Place vegetables in a large bowl with lettuce and sprouts; toss gently to combine

5.Heat oil in a wok or frying pan over high heat; stir-fry beef, in two batches, for 3 minutes or until beef is browned and just cooked though

6.Add beef and noodles to vegetable mixture with herbs, nuts and dressing; toss gently to combine

Vietnamese mint is available from Asian grocers and selected green grocers. It has a very distinct taste, so if it’s not available, replace it with Thai basil or increase the quantity of mint and coriander leaves slightly.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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