Ingredients
The following ingredients have 4 Servings
- 100g vermicelli rice noodles
- 1 long red chilli, seeded, thinly sliced
- 1 small Lebanese cucumber, seeds removed, thinly sliced
- 2 tablespoons lime juice
- 400g lean fillet steak, very finely sliced
- 1 garlic clove, crushed
- 1 tablespoon fish sauce
- 1 tablespoon Chinese rice wine (shaohsing)
- 2 teaspoons brown sugar
- 1 tablespoon vegetable oil
- 2/3 cup fresh mint leaves
- 8 large soft lettuce leaves (such as butter lettuce)
- Sweet chilli sauce, to serve
Instruction
- Place noodles in a heatproof bowl, pour in enough boiling 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, Chinese 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 leaves and roll loosely. Serve with sweet chilli sauce for dipping.
