Name: Lemongrass beef, noodle and peanut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram bean thread noodles; 2 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 500 gram lean rump steak, trimmed, thinly sliced; 1 stick lemongrass, white part only, finely chopped; 1 long red chilli, seeded, finely chopped; 1 bunch choy sum, trimmed, stalks halved and leaves shredded; 2 tablespoon water; 2 tablespoon chopped, unsalted peanuts, to serve; lime wedges, to serve

Ingredients

200 gram bean thread noodles

2 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon brown sugar

500 gram lean rump steak, trimmed, thinly sliced

1 stick lemongrass, white part only, finely chopped

1 long red chilli, seeded, finely chopped

1 bunch choy sum, trimmed, stalks halved and leaves shredded

2 tablespoon water

2 tablespoon chopped, unsalted peanuts, to serve

lime wedges, to serve

Method

1.Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 minutes. Rinse under cold water. Drain well.

2.In a jug, combine lime juice, soy sauce, fish sauce and sugar. Set aside.

3.Heat a wok or large frying pan on high. Spray lightly with oil. Add beef in 2 batches. Stir-fry for 2-3 minutes until golden. Transfer to a plate.

4.Return wok to a high heat. Spray with a little more oil. Add lemongrass and chilli. Stir-fry for 1 minute or until fragrant. Toss through choy sum stalks and water. Stir-fry for 1-2 minutes.

5.Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 minutes until heated through. Divide between bowls, top with peanuts. Serve with lime wedges.

Other Asian greens can be used instead of choy sum. If you prefer, replace the beef with chicken breast.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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