Beef and vermicelli
| 400 g | Beef fillets (Main) |
| 1 Tbsp | Oil |
| 1 Tbsp | Ground coriander |
| 200 g | Vermicelli, cooked as per packet instructions and run under cold water (Main) |
| ½ cup | Mint leaves, torn |
| ½ cup | Basil leaves, torn |
| 1 | Green chilli, chopped |
Dressing
| 1 cup | Coconut milk |
| 1 Tbsp | Grated ginger |
| 1 | Garlic clove, crushed |
Directions
- Heat a large fry pan over high heat. Oil the steak and season with salt and pepper, coat in the ground coriander.
- Cook the steak for 3-4 minutes on each side or more if you prefer your steak medium to well done.
- Set aside to cool. Slice into 1cm slices.
- Combine all dressing ingredients together. Place vermicelli in a bowl with the mint, basil and chilli and sliced beef. Add half of the dressing and combine gently.
- Place in serving bowls and spoon over the remaining dressing.
If you liked this recipe, try Karena and Kasey's
lemongrass chicken with vermicelli