Vietnamese Beef Wraps - cooking recipe

Ingredients

100 g vermicelli rice noodles
1 long red chile, seeded and thinly sliced
1 lebanese cucumber, seeds removed,thinly sliced
2 tablespoons lime juice
400 g steak fillets, very finely sliced
1 clove garlic, crushed
1 tablespoon fish sauce
1 tablespoon rice wine
2 teaspoons brown sugar
1 tablespoon vegetable oil
2/3 cup fresh mint leaves
8 large soft lettuce leaves
sweet chili sauce, to serve

Preparation

Place noodles in a heatproof bowl, pour in enough water to cover and leave for 1 minute or until soft.
Drain thoroughly then toss in a bowl with chilli, cucumber and lime juice.
In a separate bowl, toss beef with garlic, fish sauce, rice wine and sugar.
Heat half the oil in a wok over high heat until smoking.
Add half the beef and stir-fry for about 30 seconds to sear.
Remove and repeat with remaining beef, keep warm.
Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely.
Serve with sweet chilli sauce for dipping.