Beef with Peanuts and Rice Noodles Vietnamese Style

Ingredients

• 600 g beef fillet (pre‑cut)
• 1 stalk lemongrass
• 3 cloves garlic
• 1.5 cm fresh ginger
• 2 tbsp fish sauce
• 1 tsp palm sugar
• pepper (ground)
• 12 salad leaves (e.g., iceberg, romaine)
• 2 carrots
• 0.5 cucumber
• 150 g bean sprouts
• Salt
• 300 g rice noodles
• 1 large vegetable onion
• 2 tbsp germ oil
• 2 tbsp coarsely chopped mint
• 2 tbsp coarsely chopped Thai basil

Instructions

1. 1.

   Wash the meat, pat dry, trim and slice into thin strips. Clean the lemongrass, remove outer leaves and finely chop. Peel and finely chop garlic and ginger. Mix lemongrass, fish sauce, sugar and pepper; marinate the meat for about 25 minutes. Wash, clean and spin salad leaves dry; line bowls with them.

2. 2.

   Peel carrots and slice into very thin rounds or shave. Wash cucumber and slice thinly or shave. Rinse bean sprouts and blanch in boiling salted water for about 1 minute. Drain, shock in cold water and drain well. Mix with cucumber and carrot slices and spread on salad leaves. Cook noodles in boiling water for about 2 minutes; drain, shock in cold water and drain well.

3. 3.

   Peel onion, cut into strips and stir‑fry in a hot wok with oil. Push to the side, add more oil if needed, then sear meat strips in batches until crisp around all sides. Combine meat with onion strips and herbs. Sprinkle some noodles and meat‑onion mixture over salads and top with chopped peanuts before serving.