| Preparation times 20 minutes | | | | 3 tablespoons grated palm sugar |
| Total cooking time: 10-15 minutes | | | | Directions for the vermicelli, beef and thai basil salad |
| Serves: 4 | | | | recipe: |
| Ingredients for the vermicelli, beef and thai basil salad | | | | 1. Soak the noodles in hot water for 5 minutes, or until |
| recipe: | | | | soft, Drain, |
| 125 g (4 oz.) dried rice vermicelli | | | | 2. Combine the dressing ingredients) mix well and set |
| 600 g (1 1/4lb) rump steakoil, for cooking | | | | aside, |
| 2-3 cloves garlic, thinly sliced | | | | 3. Thinly slice the beef across the grain, Heat the wok |
| 1 small red chilli, finely chopped | | | | until very hot, add 1 tablespoon of the oil and swirl it |
| 1 small red capsicum, thinly sliced | | | | around to coat the side, Stir-fry the beef in 2 -- 3 |
| 1 red onion, thinly sliced | | | | batches for 2 minutes, or until just brown, yet still pink in |
| 1 cup (30 g/1 oz.) coriander leaves | | | | patches. (Ensure the wok is hot before each addition.) |
| 1 cup (30 g/1 oz) Thai basil leaves or green basil leaves | | | | Remove all the beef and set aside. |
| Dressing for the vermicelli, beef and thai basil salad | | | | 4. Heat another tablespoon of oil in the wok, then |
| recipe: | | | | stir-fry the garlic, chilli, capsicum and onion for 2-3 |
| 1-2 cloves garlic, crushed | | | | minutes, or until soft but not browned. |
| 1 red chilli, chopped | | | | 5. Add the beef to the wok to just heat through |
| 2 tablespoons soy sauce | | | | quickly, then toss the mixture through the vermicelli. |
| 2 tablespoons lime juice | | | | Pour on the dressing, and toss through the coriander |
| 1 tablespoon fish sauce | | | | and Thai basil leaves. |