Beef and Vermicelli Salad
I saw this recipe as part of their recipe collection and thought it looked nice and easy and tasty (I then went and bought all the ingredients at Coles a few days later : p )
Let me just state, I support Coles because they are West Australian owned, he supports Woolworths because he gets frequent flyer points. As a side note, I love the Magaret Fulton/Woolworths advert that pokes fun at the Coles meals for under $10. Cracks me up every time.
Okay, so onto the recipe ... here it is (with my alterations. Next time I make it, I will make further alterations - written in red)
Margaret Fultons Flash-fried Beef and Vermicelli Salad
Ingredients:200g rice vermicelli noodles
1 Lebanese cucumber, halved, shaved with a vegeatble peeler to make ribbons
1 large carrot, shaved with a vegetable peeler to make ribbons
½ cup mint leaves, plus extra to garnish
1⁄3 cup coriander leaves, plus extra to garnish
2 tbs extra light olive oil
500g blade steak, sliced thinly (next time I will be buying a cut of quality steak and cooking that whole and medium rare, letting it rest and then thinly slicing it to get a juicier and tastier cut of meat)
2 tbs chopped toasted peanuts
¼ cup lemon juice
2 tbs brown sugar
2 tbs fish sauce
1 tbs Kecap Manis Soy sauce (the sauce was lovely and fresh, but it was missing something)
1 red chilli, seeded, finely chopped (optional)
Method:1. Place noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes then drain, rinse with cold water, sprinkled lightly with oil (I used olive) and mixed through (to prevent it all sticking together in a clump) and set aside. Noodles should be tender but firm.
2. Meanwhile, to make dressing, combine lemon juice, sugar, fish sauce and chilli in a small bowl. Toss noodles together with cucumber, carrot, herbs and dressing and set aside.
3. Heat oil in a large non-stick wok or frying pan on high. Quickly stir-fry beef in hot oil until colour changes. Place beef on noodles and serve. Pour over dressing and scatter with a few extra herb leaves and peanuts.
Lovely light dish - better suited to warm days ie Spring/Summer. The recipe says it makes for 4, but jeez they are massive serves! You could get away with feeding 6-8 with this dish. We have heaps left over, so tomorrow I am off to get some rice paper rolls to make vietmanese fresh spring rolls for lunch!
|And making them into Fresh Spring Rolls turned out to be super easy!|
1 1/4 cups plain flour
1 1/4 cups rolled oats
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
2. Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
3. Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
4. Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.