Chilled noodle salad with wok-seared beef and asparagus

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.

Recipe «Chilled noodle salad with wok-seared beef and asparagus» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2/3 cup fish sauce, divided, 2 tbsp white vinegar, 1 1/2 tsp brown sugar, 2 birdseye chillies, finely chopped, 4 garlic cloves, finely chopped, divided , 2 limes, juiced, 200g rice vermicelli noodles, 2 tbsp canola oil, divided , 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced across grain, 1 bunch asparagus, woody stems trimmed, thinly sliced diagonally, 1/2 brown onion , thinly sliced, 1/2 head green oak leaf lettuce , torn into small leaves, 1/2 cup fresh basil, coriander and mint leaves, tossed, 1/4 cup roasted unsalted peanuts, coarsely chopped.

Ingredients:

• 2/3 cup fish sauce, divided 
• 2 tbsp white vinegar 
• 1 1/2 tsp brown sugar 
• 2 birdseye chillies, finely chopped 
• 4 garlic cloves, finely chopped, divided 
• 2 limes, juiced 
• 200g rice vermicelli noodles 
• 2 tbsp canola oil, divided 
• 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced across grain 
• 1 bunch asparagus, woody stems trimmed, thinly sliced diagonally 
• 1/2 brown onion , thinly sliced 
• 1/2 head green oak leaf lettuce , torn into small leaves 
• 1/2 cup fresh basil, coriander and mint leaves, tossed 
• 1/4 cup roasted unsalted peanuts, coarsely chopped 

Instructions

1. 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.
2. 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
3. noodles with 1/4 cup (60ml) nuoc cham.
4. 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.
5. 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.
6. 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.