Grilled Lemongrass Beef Noodle Saladby WORLDFOODS Fusion Of Flavours
Ingredients:1 bottle WORLDFOODS Thai Turmeric Lemon Grass Marinade
450g beef sirloin, sliced into strips
12 bamboo skewers, soaked in water for 15 minutes
200g rice vermicelli
1 cucumber,peeled and shredded
100g shredded lettuce
200g bean sprout
40g fresh mint leaves
40g coarsely chopped coriander
150g carrot, shredded
150g crushed roasted Peanut
Nuoc cham sauce,makes 250ml:
Combine the below:
3 fresh red chili ,chopped
3 cloves of garlic
1 tablespoon vinegar
2 tablespoons fresh lime juice
1/2 teaspoon salt
Preparations:1. Soak the noodle in cold water for 20 minutes. Cook in boiling water for 2 minutes, rinse under cold water , drain and set aside.
2. Marinade beef with WORLDFOODS Thai Turmeric Lemon Grass Marinade for at least 30 minutes.
3.Arrange the lettuce leaves, cucumber, bean sprouts, mint leaves , fresh coriander and shredded carrot on a serving platter.
4. Thread the meat strips onto the bamboo skewers. Grill over medium-hot heat, 1-2 minutes per side. Baste with marinades from time to time until cooked.
5.To serve: Put the desired amount of noodle in a large bowl. Then place beef, lettuce,cucumber, bean sprouts, mint leaves , fresh coriander and shredded carrot on top of noodles. Top 1 tablespoon crushed peanuts on top of the noodle.
6.Add to the ingredients with 3 tbsps of Nuoc Cam, or more to taste. Toss the ingredients together and serve. Repeat the process for each serving.
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