Minted Beef And Rice Noodles - cooking recipe

Ingredients

12.5 oz beef sirloin steak, sliced thinly
6 cloves garlic, minced
2 tbsp fish sauce
3 tsp mild Asian curry powder
1 tsp fresh ginger, grated
7 oz rice vermicelli noodles
2 None carrots, cut into matchsticks
1/2 None daikon, cut into matchsticks
1 None Persian cucumber, cut into matchsticks
8 None lettuce leaves, shredded
3 oz bean sprouts
1 tbsp peanut oil
-1 None Dressing
1/4 cup lime juice
1/4 cup fish sauce
1 None red chili, seeded, finely chopped
1 tsp sugar
1 1/2 tbsp fresh mint leaves, to serve
1 1/2 tbsp fresh Vietnamese mint leaves, to serve
3 tbsp fresh cilantro leaves, to serve
1 cup unsalted roasted peanuts, chopped, to serve

Preparation

Combine beef, garlic, fish sauce, curry powder and ginger in a medium bowl. Cover and refrigerate for 3 hours.
Place noodles in a heatproof bowl, cover with boiling water and let stand for 5 mins. Drain.
Combine vegetables in a large bowl with lettuce and bean sprouts. Toss gently to combine.
Heat peanut oil in a wok or frying pan over high heat. Working in batches, stir-fry beef for 3 mins, or until browned and just cooked through. Transfer to bowl with vegetables. Add noodles.
Whisk lime juice, fish sauce, chili and sugar together then pour over salad. Add herbs and nuts and toss to combine.