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Lemongrass Beef Noodle Salad

Lemongrass Beef Noodle Salad

Serves 4  


  • 1 lemongrass, white part only, finely chopped 
  • 2 garlic cloves, crushed  
  • 1 tablespoon ginger, grated  
  • 1 teaspoon chili paste  
  • 500g Our Farm Angus beef scotch fillet steaks, sliced  
  • 2 tablespoons sesame oil  
  • 2 tablespoons fish sauce 
  • 2 teaspoons brown sugar 
  • 1 teaspoon oyster sauce  
  • Juice of 1 lime 
  • 2 small cos lettuces, roughly chopped  
  • 400g vermicelli noodles  
  • Small handful mint and basil leaves  
  • 2 tablespoons crispy fried shallots  
  • 1 carrot, cut into matchsticks 
  • 1 red chili, chopped  



Step 1

Place the lemongrass, garlic and ginger in a mortar and pestle and pound until smooth, add the chili paste and mix until combined.  

Step 2

Add the beef to a bowl, along with the lemongrass mixture, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon brown sugar and oyster sauce and place in the fridge to marinate for 2 hours.  

Step 3

Heat a large chargrill frypan over high heat and cook beef for 1 minute on each side or until charred.  

Step 4

Cook noodles according to packet instructions. Drain and set aside. 

To make the dressing, place the remaining sesame oil, fish sauce, brown sugar, lime juice and 1 tablespoon water. Mix until combined.  

Step 5

To serve, divide lettuce and noodles among bowls, top with beef, herbs, crispy shallots, carrot, red chili and drizzle with dressing. Enjoy.