Ingredients
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100 g vermicelli rice noodles
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1 lebanese cucumber, seeds removed,thinly sliced
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2 tablespoons lime juice
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400 g steak fillets, very finely sliced
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1 clove garlic, crushed
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1 tablespoon fish sauce
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1 tablespoon rice wine
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2 teaspoons brown sugar
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1 tablespoon vegetable oil
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2/3 cup fresh mint leaves
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8 large soft lettuce leaves
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sweet chili sauce, to serve
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1 long red chile, seeded and thinly sliced
Instructions
- Place noodles in a heatproof bowl, pour in enough water to cover and leave for 1 minute or until soft.
- Drain thoroughly then toss in a bowl with chilli, cucumber and lime juice.
- In a separate bowl, toss beef with garlic, fish sauce, rice wine and sugar.
- Heat half the oil in a wok over high heat until smoking.
- Add half the beef and stir-fry for about 30 seconds to sear.
- Remove and repeat with remaining beef, keep warm.
- Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely.
- Serve with sweet chilli sauce for dipping.