Easy Viet-Inspired Beef & Vermicelli Bowl
with Tangy Wombok Salad & Crushed Peanuts
- Fish
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Get your chopstick skills ready for this fresh and fragrant bowl that’s big on crunch and even bigger on zing. We’ve paired juicy beef with slippery vermicelli and a crisp wombok salad, finished with a generous sprinkle of peanuts for that classic street-food flair.
Ingredients
300 g
Beef Rump
1
Bean Vermicelli Noodles
1
Lime
1
Cucumber
1
Spring Onion
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Shredded Wombok
1
Julienned Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until
cooked to your liking. Transfer to a plate to rest.
• Meanwhile, boil the kettle.
• Place bean vermicelli noodles in a medium heatproof bowl.
• Add enough boiling water to cover noodles. Cover and set aside until tender,
4-6 minutes.
• Drain, rinse and return to bowl with a drizzle of olive oil.
• While the beef is resting, slice lime into wedges.
• Roughly chop cucumber.
• Thinly slice spring onion.
• In a large bowl, combine fish sauce & rice vinegar mix, a generous squeeze of
lime juice and a drizzle of olive oil.
• Add shredded wombok, julienned carrot, cucumber and cooked noodles. Toss
to combine and season to taste with salt and pepper.
• Slice beef.
• Divide Viet-inspired beef and vermicelli noodle salad between bowls.
• Garnish with spring onion and crushed peanuts.
• Serve with any remaining lime wedges. Enjoy!
