Uyen Luu's lemongrass ribeye steak noodle salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Uyen Luu’ s lemongrass ribeye steak noodle salad By You Magazine - July 25, 2021 True to a Vietnamese-style salad, adding rice noodles makes this a complete meal balanced with lots of exciting summer flavours. Uyen Luu SERVES 2 FOR THE BEEF 300g-400g grass-fed, free-range ribeye steak, kept at room temperature for 2 hours (or use rump, sirloin, bavette, onglet) 2 lemongrass stalks, finely chopped 2 garlic cloves, crushed 1 tbsp butter, at room temperature 1 tbsp soy sauce 1 tbsp oyster sauce 1⁄2 tbsp maple syrup 1 tbsp vegetable oil Freshly ground black pepper 1 onion, halved and sliced 1 tbsp vegetable oil FOR THE PICKLE 100g carrot, grated or julienned 100g kohlrabi or daikon, thinly sliced or julienned Sea salt 1 1⁄2 tbsp caster sugar 2 tbsp cider vinegar FOR THE SALAD 2 spring onions, white and green parts sliced 1 tbsp vegetable oil 2-3 nests rice vermicelli, rehydrated according to pack instructions Handful of anything green and leafy, like lamb’s lettuce, watercress, rocket, lettuce FOR THE SALAD DRESSING 1⁄2 bird’s eye chilli, finely chopped 1 tbsp honey 1 tbsp fish sauce Finely chopped zest and juice of either 1⁄2 lime or 1⁄4 lemon 2 tbsp hot water 1 heaped tbsp peanuts, pistachios or cashews, finely chopped Sprig of mint leaves, finely chopped Lots of freshly ground black pepper Slice the beef into 1cm strips. Mix together all the remaining beef ingredients except the onion and oil. Coat the beef in the marinade and leave for 20 minutes while you prepare the rest of the salad. For the pickle, mix the vegetables in a bowl with a good sprinkling of salt. Set aside for 15 minutes. In another bowl, mix the sugar and cider vinegar and then pour over the vegetables. To prepare the salad, fry the spring onions gently in the oil for 5 minutes, then set aside. To make the salad dressing, place all the ingredients in a bowl (reserving some of the nuts for the garnish) and mix well together or shake it up in a jar. Add the noodles to one side of a salad bowl and smother with the spring onion oil. Mix the salad leaves and put in the other side of the bowl. Heat a frying pan over a high heat until very hot. Add half the oil and half the onion, fry off for a minute, then add half the beef with the marinade. Separate the pieces with a cooking utensil and leave without stirring for 1-2 minutes, then quickly turn them to the other side, cook for a further minute and repeat twice more. Repeat for the remaining onion and beef. Portion into a space on the noodle bowl, arranging the pickle alongside and adding a sprinkling of nuts. Dress the salad at the table with the dressing. Serve immediately. The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved