Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 100g vermicelli rice noodles

  3. 1 long red chilli, seeded, thinly sliced

  4. 1 small Lebanese cucumber, seeds removed, thinly sliced

  5. 2 tbs lime juice

  6. 400g lean fillet steak, very finely sliced

  7. 1 garlic clove, crushed

  8. 1 tbs fish sauce

  9. 1 tbs Chinese rice wine (shaohsing)*

  10. 2 tsp brown sugar

  11. 1 tbs vegetable oil

  12. 2/3 cup fresh mint leaves

  13. 8 large soft lettuce leaves (such as butter lettuce)

  14. Sweet chilli sauce, to serve

Instructions Jump to Ingredients ↑

  1. Place noodles in a heatproof bowl, pour in enough boiling water to cover, and leave for 1 minute or until soft. Drain thoroughly, then toss in a bowl with chilli, cucumber and lime juice. In a separate bowl, toss beef with garlic, fish sauce, Chinese rice wine and sugar.

  2. Heat half the oil in a wok over high heat until smoking. Add half the beef and stir-fry for about 30 seconds to sear. Remove and repeat with remaining beef. Keep warm.

  3. Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely. Serve with sweet chilli sauce for dipping.


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