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Thai red beef with vermicelli and lemon grass


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


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

Place the noodles in a heatproof medium bowl, cover with boiling water 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.

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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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