Name: Lemongrass beef, noodle and peanut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram bean thread noodles; 2 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 500 gram lean rump steak, trimmed, thinly sliced; 1 stick lemongrass, white part only, finely chopped; 1 long red chilli, seeded, finely chopped; 1 bunch choy sum, trimmed, stalks halved and leaves shredded; 2 tablespoon water; 2 tablespoon chopped, unsalted peanuts, to serve; lime wedges, to serve

Ingredients

200 gram bean thread noodles

2 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon brown sugar

500 gram lean rump steak, trimmed, thinly sliced

1 stick lemongrass, white part only, finely chopped

1 long red chilli, seeded, finely chopped

1 bunch choy sum, trimmed, stalks halved and leaves shredded

2 tablespoon water

2 tablespoon chopped, unsalted peanuts, to serve

lime wedges, to serve

Method

1.Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 minutes. Rinse under cold water. Drain well.

2.In a jug, combine lime juice, soy sauce, fish sauce and sugar. Set aside.

3.Heat a wok or large frying pan on high. Spray lightly with oil. Add beef in 2 batches. Stir-fry for 2-3 minutes until golden. Transfer to a plate.

4.Return wok to a high heat. Spray with a little more oil. Add lemongrass and chilli. Stir-fry for 1 minute or until fragrant. Toss through choy sum stalks and water. Stir-fry for 1-2 minutes.

5.Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 minutes until heated through. Divide between bowls, top with peanuts. Serve with lime wedges.