The Dinner Planner


Lemongrass Beef Noodle Salad

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Servings 4


Lemongrass beef

  • 500 grams rump steak (or stir-fry beef strips)
  • 3 lemongrass stalks - white part only finely chopped
  • 4cm piece ginger - julienned
  • 4 garlic cloves - crushed
  • 2 tbsp fish sauce
  • 1 tsp baking soda - this will tenderise the beef
  • white pepper

Fish sauce vinaigrette

  • 4 tbsp fish sauce
  • 2 tsbp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp sesame oil -
  • 1 lemon - juiced

Noodle Salad

  • 200 grams vermicelli rice noodles
  • 2 carrots - julienned
  • 1 capsicum - finely sliced
  • 1 lebenese cucumber - finely sliced
  • 1 cup bean sprouts
  • 1 cup mint leaves

To Serve

  • peanuts - roughly chopped
  • red chilli - sliced


  • Slice beef into thin strips. Place in a bowl with the lemongrass, ginger, garlic, fish sauce, baking soda, a pinch of white pepper and salt. Leave to marinate for 10 minutes.
  • Meanwhile, cook the noodles as per the packet instructions. and make the dressing. Combine the fish sauce, vinegar, sugar, sesame oil and juice of a lemon in a jar and shake well. Rinse the noodles under cold water and place in a large serving bowl. Add half the dressing and toss to combine. Once cooled, add the carrot, capsicum, cucumber, sprouts and mint and the rest of the dressing. Toss well.
  • Heat a large wok or fry pan over high heat. Add a splash of oil and cook the beef in two batches for 3 minutes. Add the cooked beef plus all the lemongrass and ginger to the salad and toss well.
  • To serve, sprinkle over chopped peanuts and chilli.

Tips and Variations

VEGETARIAN: use firm tofu and remove the baking soda from the marinade

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