Vietnamese beef with capsicum & beans

I think we could call this dish a salad. What do you think?

This is from a woolies magazine that has been sitting on my work desk for months, literally

Source: Fresh Issue 130 - April 2017 - Page 21

Image source: Woolies Website

Prep: 10 mins (+ marinating), Cook 10 mins, Serves 4

1/4 cup gluten-free fish sauce
2 tbs brown sugar
3 garlic cloves, crushed
2 tbs vegetable oil
600g MSA Australian porterhouse steak or rump steak, thinly sliced diagonally
100g pkt rice noodles
1/2 cup lemon juice
1 red onion, cut into thin wedges
150g green beans, trimmed, cut into thirds
1 large red capsicum, deseeded, thinly sliced
1 butter lettuce, leaves separated
1 cup coriander sprigs, to serve

1. Combine fish sauce, sugar, garlic and 2 tsp of the oil in a bowl. Add beef and toss to coat. Cover and refrigerate for at least 1 hour.

2. Cook noodles as per packet instructions. Drain and keep warm.

3. Combine juice, 1 tsp ground white pepper, 1 tsp ground black pepper and 1 tsp sea salt flakes in a jug.

4. Heat a wok over a high heat. Add 2 tsp oil and swirl around. Stir-fry beef, in batches, for 2 minutes or until golden and cooked through. Transfer to a bowl.

5. Heat remaining oil. Add onion, beans and capsicum. Stir fry for 2 minutes. Return beef to wok. Stir fry for 2 minutes or until heated through. Add lemon sauce and toss through. Serve with lettuce, noodles and coriander.

Vic Lic

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