Ingredients

• 350g beef rump steak, trimmed, thinly sliced
• 1 garlic clove, crushed
• 80ml (1/3 cup) fish sauce
• 1 lemon grass, pale section only, finely chopped
• 200g rice vermicelli noodles
• 1 large Lebanese cucumber, halved, thinly sliced
• 1 carrot, peeled, cut into thin matchsticks
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1 tablespoon canola oil
• 1 brown onion, halved, thinly sliced
• 80ml (1/3 cup) fresh lime juice
• 1 1/2 tablespoons white sugar
• 1 long fresh red chilli, finely chopped
• 35g (1/2 cup) bean sprouts, trimmed
• 55g (1/3 cup) roasted unsalted peanuts, coarsely chopped

Method

• Step 1 Combine beef, garlic, 1 tablespoon of fish sauce and 2 teaspoons of lemon grass in a bowl. Cover and place in the fridge for 10 minutes to marinate.
• Step 2 Meanwhile, prepare the noodles following packet directions. Drain and refresh under cold running water. Transfer to a large bowl. Add the cucumber, carrot, basil, mint and coriander and toss to combine.
• Step 3 Heat a wok over high heat. Add the oil and heat until just smoking. Stir-fry half the beef and half the onion for 2-3 minutes or until browned and cooked through. Transfer to a plate. Repeat with remaining beef and onion, reheating the wok between batches.
• Step 4 Combine the lime juice, sugar, chilli and remaining lemon grass and fish sauce in a jug. Add half the lime juice mixture to the noodle mixture and toss to combine. Divide among serving bowls and top with the beef mixture, bean sprouts and peanut. Drizzle over the remaining lime juice mixture.