© J Sainsbury plc 2020
Thai red beef with vermicelli and lemon grass
These zesty noodles are a great fast and fresh dinner option
-
Ready in 25 minutes
-
Cooking time 15 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
For the Thai paste
- 4 cloves garlic, finely chopped
- 2 inch piece of ginger, julienned
- 1 lemon grass stalk, trimmed and finely chopped
- 5 red chillies
- 1 tsp tomato paste
- 4 tbsp coconut milk
- ½ tsp turmeric
For the noodles
- 150g dried vermicelli noodles
- 1 tbsp vegetable oil
- 500g sirloin steak, trimmed of fat and finely sliced
- 2 tbsp fish sauce
- 4 spring onions, washed and finely chopped
- 14g coriander, washed and torn, plus extra to serve
- 14g Thai basil, washed and torn, plus extra to serve
- 1 lime, juiced
Method
-
1
Place all the paste ingredients into a blender and blitz until it forms a paste.
-
2
Place the noodles in a heatproof medium bowl, cover with boiling water and leave to soak for 5 minutes until tender. Drain and cool.
-
3
Heat the oil in a wok over a high heat. Add the steak and paste and stir-fry for 2-3 minutes until fragrant and the meat is slightly charred on the edges. Add some more coconut milk if the mixture becomes too dry.
-
4
Add the fish sauce. Toss in the spring onions, noodles, coriander and basil and remove from the heat.
-
5
Turn out into a bowl and squeeze over some lime juice. Sprinkle a couple of leaves of coriander and basil on top to serve.
