Name: Vietnamese marinated beef salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram beef fillet, sliced thinly; 2 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1 clove garlic, crushed; 10 centimetre stick fresh lemon grass (20g), crushed, chopped finely; 1 fresh small red thai (serrano) chilli, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 1/4 cup (60ml) peanut oil; 1 cup (80g) bean sprouts; 1 red capsicum (bell pepper) (200g), sliced thinly; 1 carrot (120g), cut into matchsticks; 1 cup loosely packed fresh vietnamese mint leaves; 1 cup loosely packed fresh coriander leaves (cilantro)

Ingredients

400 gram beef fillet, sliced thinly

2 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 clove garlic, crushed

10 centimetre stick fresh lemon grass (20g), crushed, chopped finely

1 fresh small red thai (serrano) chilli, chopped finely

2 centimetre piece fresh ginger (10g), grated

1/4 cup (60ml) peanut oil

1 cup (80g) bean sprouts

1 red capsicum (bell pepper) (200g), sliced thinly

1 carrot (120g), cut into matchsticks

1 cup loosely packed fresh vietnamese mint leaves

1 cup loosely packed fresh coriander leaves (cilantro)

Method

1.Combine beef, rind, juice, sauce, sugar, garlic, lemon grass, chilli, ginger and 2 tablespoons of the oil in medium bowl; cover, refrigerate 1 hour.

2.Heat remaining oil in wok; stir-fry beef mixture, in batches, until browned.

3.Combine beef with remaining ingredients in large bowl.

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