For a delicious weeknight meal try Curtis Stones thinly sliced steak, stir-fried with garlic, onion and asparagus and served over a salad of vermicelli noodles, lettuce and fresh herbs.
- In a medium bowl, whisk 1/2 cup (125ml) fish sauce, vinegar, sugar, chillies and half of garlic. Add 1/4 cup (60ml) of the lime juice, or more to taste. Set nuoc cham aside.
- Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, for 2 mins or until tender. Drain and rinse under cold water until cold. Drain well and transfer noodles to a large bowl. Using scissors, cut noodles into small clusters. Toss
- noodles with 1/4 cup (60ml) nuoc cham.
- Heat a wok or large heavy frying pan over medium-high heat. Add 1 tbs oil and, when smoking, add half of beef. Stir-fry beef for 2-3 mins or until browned and just cooked through. Transfer beef to a plate. Repeat with ½ tbs oil and remaining beef.
- Wipe out wok and return to heat. Add remaining ½ tbs oil, 2 tbs fish sauce, garlic, asparagus and onion and stir-fry for 2 mins or until asparagus is crisp-tender. Add beef and toss to coat.
- Divide the noodles among 4 plates. Nestle lettuce alongside noodles. Top with beef mixture. Sprinkle with herbs and peanuts. Serve nuoc cham alongside for dipping.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set