Lemongrass beef

Name: Lemongrass beef
Cook time: 20 min
Yield: 2
Cuisine: South East Asia

with Vietnamese turmeric sauce and rice noodles

Ready in around 20 mins

RECIPE FACT:

Turmeric is used in central and southern regions of Vietnam, adding a vibrant colour and an earthy flavour to dishes.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE NOODLES:
Place the rice noodles into a heat-proof bowl and cover with boiling water from the kettle. Leave to soak for 4-5 mins then drain well into a colander. Gently loosen with your fingers once cool enough to handle and set aside.
2. TO PREPARE THE VEGETABLES:
Peel and cut the carrot in half lengthways then slice into ½ cm half-moons on the diagonal. Peel and finely slice the red onion. Remove the stem from the makrut lime leaf and slice finely. Roughly chop the coriander, including the stalks and set aside.
3. TO COOK THE BEEF:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the lemongrass beef strips and sear for 60-90 secs then remove from the pan and cover to keep warm.
4. TO COOK THE VEGETABLES:
Respray the pan and place back over a medium-high heat. Once hot, add the onion and cook for 2-3 mins. Add the carrot, season with salt and pepper and cook for 2-3 mins. Add the baby spinach and cook for 1-2 mins. Add the beef and any resting juices back to the pan with the turmeric sauce and the lime leaf then cook for 1-2 mins.
TO SERVE:
Divide the noodles evenly into bowls and top with lemongrass beef, vegetables and turmeric sauce. Sprinkle over coriander and crispy shallots. Mix together to eat.