Lemongrass beef skewers with Vietnamese noodle salad

Lemongrass beef skewers with Vietnamese noodle salad


Preparation Time: Cook Time:

Ingredients / serves 4

  • 600 g rump steak

  • Marinade
  • 1 stick of lemongrass, trimmed and outer leaves removed (or 11/2 tbsp of lemongrass paste)
  • 2 cloves garlic, peeled
  • 1 tsp fish sauce
  • 1 tsp cracked black pepper
  • 2 tsp caster sugar

  • Salad
  • 4 large lettuce leaves, torn (Oakleaf, Butter or Baby Cos varieties)
  • 350 g softened vermicelli rice noodles
  • 1 cup loosely packed mint leaves
  • 2 medium carrots, shaved into ribbons
  • 2 lebanese cucumbers, deseeded and sliced
  • 1 medium yellow capsicum, cut into strips
  • 100 g snow peas, sliced

  • Dressing
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 3 tsp caster sugar
  • 1 red chilli finely chopped (optional)

Method

1.
Pound the beef to a 1cm thickness. Cut into long, wide slices and place in a bowl with the marinade. Stir to combine, cover and set aside for 30 minutes.
2.
Preheat a chargrill or barbecue to moderately hot. Thread the beef onto skewers.
3.
Grill the beef skewers for 11/2 minutes on each side or until cooked to your liking.
4.
Mix the salad ingredients with the dressing and place on a large plattter. Top with the beef skewers and serve. Alternatively, try serving beef skewers with the salad in individual bowls or noodle boxes.
To make the marinade:
Finely chop the lemongrass and garlic and pound in a mortar and pestle until it becomes a coarse paste. Add the fish sauce, pepper and sugar and stir to combine. If using lemongrass paste, add it to the crushed garlic, fish sauce, pepper and sugar and combine.
To make the dressing:
Stir the ingredients together and set aside.

Essential Tips

  • To pound the beef, place between 2 pieces of cling film on a chopping board and beat with a meat mallet or rolling pin.
  • If you have extra lemongrass sticks you can thread the raw beef onto trimmed lemongrass and cook as usual. Simply cut the thin end of the trimmed lemongrass into a point so you can thread the meat easily.
  • If you are cooking with bamboo/wooden skewers on the barbecue, allow them to soak in water for 30 minutes to prevent them from burning.
  • If you don't have a mortar and pestle you can make the marinade in a small food processor.

Lemongrass beef skewers with Vietnamese noodle salad

Lemongrass beef skewers with Vietnamese noodle salad
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community

Renee
Nov 13, 2013 #

I loved this issue. The lemongrass beef skewers were a big hit in my household everyone loved them easy to make and easy to follow.

See more replies to this post