Lemongrass And Ginger Beef Noodle Salad

This noodle salad in the manner of its roomy asian flavours makes the complete weekday lunch.

The ingredient of Lemongrass And Ginger Beef Noodle Salad

• 500g beef rump steak trimmed cut into 2mm thick slices
• 3 garlic cloves crushed
• 1 tsp caster sugar
• 2 tbsp cobram estate lemongrass ginger infused further virgin olive oil
• 1 tsp fish sauce
• 250g rice vermicelli noodles
• 1 lebanese cucumber halved lengthways seeds removed thinly sliced
• 1 carrot peeled cut into matchsticks
• 1 cup well ventilated light mint leaves
• 1 cup bean sprouts
• 20g 1 3 cup coconut flakes toasted
• 1 long lively red chilli deseedsed thinly sliced
• 60ml u00bc cup fish sauce
• 60ml u00bc cup roomy lime juice
• 3 tsp caster sugar
• 1 1 2 tbsp cobram estate lemongrass ginger infused other virgin olive oil

The Instruction of lemongrass and ginger beef noodle salad

• place the beef in a glass or ceramic bowl grow the garlic sugar 1 tablespoon oil and fish sauce toss until the beef is well coated
• place noodles in a large heatproof bowl cover similar to boiling water and set aside for 4 minutes or until softens drain and refresh deadened cool supervision water use scissors to cut the noodles in half divide the noodles among large serving bowls
• meanwhile make chilli dressing trouble together all the dressing ingredients in a bowl until combined set aside
• height the noodles later than the cucumber carrot and mint
• heat a large frying pan over high heat cook beef tossing for 2 3 minutes or until cooked through divide steak accompanied by bowls drizzle once the dressing and long lasting tablespoon of oil summit zenith considering bean sprouts and coconut flakes

Nutritions of Lemongrass And Ginger Beef Noodle Salad

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