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Ingredients
- 250 g mung bean thread vermicelli (glass noodles)
- 2 teaspoons oil
- 400 g fillet steak
- 1 small fresh red chilli, finely chopped
- 6 spring onions, finely sliced
- ¼ cup (60 ml) lime juice
- ¼ cup (60 ml) fish sauce
- 2 teaspoons grated light palm sugar
- 1 small red capsicum, very thinly sliced
- ½ red onion, thinly sliced
- 1 cup (20 g) fresh mint
- 1 cup (30 g) fresh Thai basil
Method
1. Place the noodles in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse in cold water and drain well. Chop into 10 cm lengths with scissors.
2. Heat the oil in a frying pan, add the steak and cook for 2 minutes each side, or until medium-rare. Remove, cover and leave to rest for 5 minutes.
3. Place the chilli, spring onion, lime juice, fish sauce and sugar in a small bowl, and mix together well.
4. Thinly slice the beef and place in a large bowl with the noodles, capsicum, red onion, mint and Thai basil. Add the dressing, toss to coat and serve.
