The finished recipe. Vietnamese Lemongrass Beef Noodle BowlIngredients 1 to 6. 150 g Sirloin steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 160 g Cooked rice noodles (Cooked, rinsed cold and drained. Cooked weight, after soaking.). 80 g Cucumber. 50 g Carrot. 60 g Lettuce. 10 g Peanuts, roasted unsalted (Crushed over the top. They are 60 kcal, so measured rather than poured.)Ingredients 7 to 12. About 2 tsp (12 g) Fish sauce. 1 tsp, about 4 g Sugar. 5 g Rapeseed oil. Juice of a lime Lime juice. 2 cloves, about 6 g Garlic. 1 red chilli, sliced Fresh red chilliIngredients 13 to 13. A handful Fresh mintStep 1. Toss the beef with half the fish sauce, half the garlic and plenty of black pepper. Lemongrass, if you have a stalk, goes in here chopped fine.Step 2. Make the dressing: the rest of the fish sauce and garlic, the sugar, lime juice, chilli and two tablespoons of water, stirred until the sugar dissolves.Step 3. Fry the beef in the oil over a very high heat for about two minutes, in one layer, until the edges brown.Step 4. Put the noodles on the lettuce, cucumber and grated carrot, add the beef, pour over the dressing and top with mint and crushed peanuts.
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