| 600g |
Rump steak, fat trimmed |
| |
Marinade |
| 1 stick |
Lemongrass, trimmed and outer leaves removed (or 1½ tbsp of lemongrass paste) |
| 2 |
Garlic cloves, peeled |
| 1 tsp |
Fish sauce |
| 1 tsp |
Cracked black pepper |
| 2 tsp |
Caster sugar |
| |
Salad |
| 4 large |
Lettuce leaves, torn (oakleaf, butter or baby cos varieties) |
| 350g |
Softened vermicelli rice noodles |
| 1 cup |
Loosely packed mint leaves |
| 2 medium |
Carrots, shaved into ribbons |
| 2 |
Lebanese cucumbers, deseeded and sliced |
| 1 medium |
Yellow capsicum, cut into strips |
| 100g |
Snow peas, sliced |
| |
Dressing |
| 2 tbsp |
Lime juice |
| 1 tbsp |
Fish sauce |
| 3 tsp |
Caster sugar |
| 1 |
Red chilli, finely chopped (optional) |
| 1 |
Pound the Beef to a 1cm thickness. Cut into long, wide slices and place in a bowl with the marinade. Stir to combine, cover and set aside for 30 minutes. |
| 2 |
Preheat a chargrill or barbeque to moderately hot. Thread the Beef onto skewers. |
| 3 |
Grill the Beef skewers for 1½ minute on each side or until cooked to your liking. |
| 4 |
Mix the salad ingredients with the dressing and place on a large platter. Top with the Beef skewers and serve. Alternatively try serving Beef skewers with the salad in individual bowls or noodle boxes. |
| 5 |
To make the marinade: Finely chop the lemongrass and garlic and pound in a mortar and pestle until it becomes a coarse paste. Add the fish sauce, pepper and sugar and stir to combine. If using paste, add it to the crushed garlic, fish sauce, pepper and sugar, and combine. |
| 6 |
To make the dressing: Stir the ingredients together and set aside. |
