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Beef with Lemon Grass and Sichuan Pepper
From the book
The Sunshine Diet
Delicious recipes celebrating nutritious feel-good food
Simple yet exciting dishes for busy weeknights
Inventive guilt-free treats
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Introduction from Shelina Permalloo
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.
Ingredients
Method
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.
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