Beef with Lemon Grass and Sichuan Pepper
An alternative and exciting way to enjoy your steak, mixed with fragrant lemongrass and vermicelli noodles, this dish is perfect for feeding the family during the week but looks good enough to serve to friends too. Any leftovers can be packed away for a tasty lunch the next day.
|150g||dried rice vermicelli noodles|
|1 tbsp||vegetable oil|
|4||garlic cloves, finely chopped|
|3cm||piece of fresh root ginger, peeled and chopped|
|1||lemon grass stalk, trimmed and finely chopped|
|1||long red chilli, finely chopped|
|500g||lean sirloin steak (trimmed of fat), thinly sliced|
|1 tbsp||Sichuan pepper|
|2 tbsp||fish sauce|
|4||spring onions, coarsely chopped|
|handful each of freshly chopped or torn basil, coriander and mint leaves|
|juice of 1 lime|
Place the noodles in a heatproof bowl, cover with boiling water and leave to soak for around 5 minutes (or according to packet instructions) until tender, then drain and cool.
Heat the oil in a wok over a high heat, add the garlic, ginger, lemon grass and chilli and stir-fry for 30 seconds. Add the beef and Sichuan pepper and stir-fry for few minutes, or until the beef is browned all over – you don’t want to overcook it.
Add the fish sauce, toss in the noodles, spring onions and herbs, then remove from the heat. Turn out onto a big platter, squeeze over the lime juice and serve.