Alliance Real Estate

Recipe provided by Trang Lazcano Ingredients Dressing 1 tsp peppercorns 1 stalk lemongrass, white part only bruised and sliced 3 cloves garlic 1 tsp fish sauce 1 tsp caster sugar 400g beef rump steak, trimmed, cut into 2mm-thick slices 250g rice vermicelli 1 Lebanese cucumber, seeds removed, thinly sliced diagonally (2 cups)shredded iceberg lettuce or wombok (Chinese cabbage) 1 carrot, peeled and cut into matchsticks ½ cup each of Thai basil leaves and mint leaves 2 tsp vegetable oil 2 cups bean sprouts 1/4 cup roasted, unsalted peanuts, roughly chopped 1/2 cup Asian fried shallots 1 red birds eye chilli, roughly chopped 1 clove garlic 60ml fish sauce 2 tbsp lime juice 3 tsp caster sugar Method 1. Using a mortar and pestle, pound peppercorn, lemongrass, and garlic into a rough paste. Transfer to a larger bowl and add fish sauce and sugar, stirring well to combine. Add steak, turn to coat then refrigerate for 30 mins to allow to marinate. 2. To make the dressing, use a mortar and pestle to pound chilli and garlic to a paste. 3. Transfer to a bigger bowl and whisk in fish sauce, lime juice, sugar and 60ml (1/4 cup) water. Set aside. 4. Place noodles in a bowl and cover with boiling water. Let stand for 4 minutes or until soft. Drain and refresh under cold running water. Cut noodles to desired lengths. 5. Place cucumber, lettuce, carrot, Thai basil and mint on top of noodles in separate serving bowls. 6. Heat oil in wok over high heat and cook the marinated steak, tossing for two minutes until cooked through. 7. Divide steak among bowls and drizzle with dressing. Top with beansprouts, peanuts, and fried shallots to serve. Alliance Real Estate 167 Tower Street, Panania NSW 2213 02 9771 6115 |  www.allianceaust.com.au VIETNAMESE LEMONGRASS BEEF NOODLE SALAD