VIETNAMESE BEEF NOODLES
Put the liquid mix, lemongrass, garlic, red chilli, pepper and 2 tablespoons of cooking oil into a small food processor and process until smooth.
Pour into a bowl and add the thinly sliced steak. Mix thoroughly so the steak is well coated.
Bring a saucepan of well salted water to the boil. Add the rice sticks and boil until tender to the bite (about 7 mins).
While the noodles cook heat a wok or large frying pan over a high heat. Add the spring onion and cook for 2 minutes until slightly blistered. Remove and reserve in a bowl.
Next quickly fry tomatoes for 2 minutes until hot and collapsing. Remove and add to the spring onions.
Lastly fry off the beef and lemongrass mixture for 4-5 minutes or until the beef has coloured nicely all over. Add the sugar, mix well and stir fry for a minute further.
Add the beef mixture to the spring onions and tomatoes. Drain noodles and add to the bowl, toss well until combine.
Divide between plates. Top with bean sprouts, peanuts, fried shallots, lime and coriander.
for the beef:
1 Liquid Mix contains fish sauce and soy sauce
2 tablespoons Cooking oil
1 Lemongrass white bulbous end only, sliced
4 Garlic Cloves peeled and finely chopped
1 Red Chilli sliced thinly
1/2 teaspoon Pepper
500 g Sirloin Steak sliced thinly across the grain
2 Spring Onion sliced into 3cm lengths
1 Cherry Tomatoes halved
1 teaspoon Caster Sugar
1 packet Rice Sticks
1 bag Mung Bean Sprouts
60 g roasted peanuts chopped
30 g Fried Shallots
1 Lime quartered
5 g Coriander