Warm Thai Beef Salad - cooking recipe

Ingredients

1 3/4 lbs beef sirloin steak
1 tsp peanut oil
8 oz bean thread vermicelli
1 medium cucumber, halved lengthwise and thinly sliced
1 None red pepper, thinly sliced
1 None red onion, thinly sliced
1 None fresh long red chili pepper, thinly sliced
1 cup firmly packed fresh mint leaves
1 cup firmly packed fresh cilantro leaves
None None FOR THE LIME DRESSING
1 tbsp coarsely chopped fresh cilantro root and stem
5 cloves garlic, coarsely chopped
1 tsp black peppercorns
1/2 cup lime juice
1 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
2 stalks (4 inches each) fresh lemongrass, coarsely chopped

Preparation

Brush the beef on both sides with oil. Cook on heated grill pan or skillet for 5 mins each side or until cooked to desired doneness. Remove from the heat. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Place the vermicelli in a large heatproof bowl; cover with boiling water. Let stand until tender. Drain and cut the vermicelli into random lengths into same bowl.
Meanwhile, for the lime dressing, blend or process all ingredients until finely chopped.
Place the beef in a large bowl. Add the remaining ingredients and half the dressing; toss gently to combine.
Drizzle the remaining dressing over the vermicelli. Divide the vermicelli among shallow serving bowls; top with beef salad.