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Lemongrass Beef Noodle

A recipe from the Good Food collection.


Lemongrass Beef Noodle
Lemongrass Beef Noodle
125 ml (4 fl oz/½ cup) lime juice
4 tablespoons fish sauce
1 tablespoon caster (superfine) sugar
4 tablespoons warm water
1–2 small red chillies, finely chopped
1 small garlic clove, finely chopped 
3 lemongrass stems, white part only, chopped
2 garlic cloves, crushed
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 teaspoons caster (superfine) sugar
1 teaspoon vegetable oil
500 g (1 lb 2 oz) beef fillet, thinly sliced
240 g (8½ oz) dried rice vermicelli
1–2 tablespoons peanut oil
1 small Lebanese (short) cucumber, julienned
1 small carrot, julienned
150 g (5½ oz) bean sprouts, tails trimmed
1 handful coriander (cilantro) leaves
1 handful Vietnamese mint leaves, plus extra
70 g (2½ oz) ground unsalted toasted peanuts


  1. To make the dressing, combine all the ingredients, stirring until the sugar has completely dissolved. Cover and set aside.
  2. To make the marinade, put all the ingredients in a food processor and pulse to form a smooth paste. Put the beef slices in a bowl, cover with the marinade and stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours.
  3. Soak the rice vermicelli in boiling water for 5 minutes. Drain, rinse and drain again.
  4. Heat a wok to high, add 1 tablespoon of the oil and swirl to coat. Add the beef in batches and sear for 2–3 minutes.
  5. Put the vermicelli in a bowl, then add the cucumber, carrot, bean sprouts, coriander and mint leaves. Add the dressing and toss. Top with beef, mint leaves and peanuts.
Main ingredient:
Beef, Noodles


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