Shelina Cooks Thai Red Beef with Vermicelli and Lemon Grass

Shelina Cooks with Pronteau Tasty recipes from our guest chefs

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Thai Red Beef with Vermicelli and Lemon Grass

Preparation Time
10 mins

Cooking Time
10 mins

Serves
Serves 2

Ingredients

For the Thai paste:

4 cloves garlic, finely chopped
2 inch piece of ginger, julienned
1 lemon grass stalk, trimmed and finely chopped
5 red chillies
1 tsp tomato paste
4 tbsp coconut milk
½ tsp turmeric

For the noodles:

150g dried vermicelli noodles
1 tbsp vegetable oil
500g sirloin steak, trimmed of fat and finely sliced
2 tbsp fish sauce
4 spring onions, washed and finely chopped
14g coriander, washed and torn, plus extra to serve
14g Thai basil, washed and torn, plus extra to serve
1 lime, juiced

Method

Place all the paste ingredients into a blender and blitz until it forms a paste.

Using your Pronteau hot water tap, pour the boiling hot water over the noodles in a heatproof medium bowl, and leave to soak for 5 minutes until tender. Drain and cool.

Heat the oil in a wok over a high heat. Add the steak and paste and stir-fry for 2-3 minutes until fragrant and the meat is slightly charred on the edges. Add some more coconut milk if the mixture becomes too dry.

Add the fish sauce. Toss in the spring onions, noodles, coriander, and basil and remove from the heat.

Turn out into a bowl and squeeze over some lime juice. Sprinkle a couple of leaves of coriander and basil on top to serve.

What Shelina thinks about her Pronteau

The Pronteau Project 4 in 1 tap has changed my life in the kitchen! Its unique and safe design is perfect for me and my daughter, as I often have to make meals in a rush.

Having access to water, which is set to the temperature I need, helps make midweek meals even faster for me as a busy working mum. The filter tap is brilliant as we live in an area with such hard water, so we enjoy so many benefits to having this at home.

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Shelina Cooks Thai Red Beef with Vermicelli and Lemon Grass