Warm Thai Beef Salad -fresh and flavoursome with hints of chilli, ginger and lemongrass

This one is for Wayne, one of his fave foods.

• 700gm beef steak sliced thinly
• 1 tab fresh ginger grated
• 1 tab lime rind finely grated
• 1 tab lime juice
• chillies seeded and finely chopped to suit
• 2 tabs lemongrass finely chopped
• 1/4 cup coriander leaves finely chopped
• 250gm vermicelli
• 2 tabs peanut oil
• 1 medium brown onion sliced
• 1 medium red capsicum chopped
• 1 medium cucumber seeded and chopped
• 4 shallots sliced

LEMON  MINT Dressing

• 1/2 cup peanut oil
• 1/2 cup lemon juice
• 1/4 cup fresh mint leaves chopped
• 2 cloves garlic crushed
• 2 teas sugar

1. Combine beef, ginger, rind, juice,chilli, lemongrass,and 1/2 of the coriander in large bowl. Refrigerate for at least 3 hours, preferably overnight.
2. Place vermicelli in medium heatproof bowl, cover with boiling water and stand until tender, then drain.
3. Heat oil in wok, stir-fry beef mixture and brown onion, in batches. Cook until beef is cooked.
4. Gently toss vermicelli and beef mixture in a large bowl, add capsicum, cucumber, shallots and remaining coriander.
5. Add lemon mint dressing.

LEMON Mint Dressing – Combine all ingredients in jar and shake well.