Monday, February 17, 2020
When the steaks are high, rump is a good-value choice!
The ingredient of Vietnamese Beef Skewers With Vermicelli Salad
- 2 lemongrass stalks trimmed chopped
- 2 garlic cloves chopped
- 1 eschalot chopped
- 1 tablespoon fish sauce
- 400g beef rump steak cut into thin strips
- 250g changu2019s rice vermicelli noodles
- 1 4 iceberg lettuce shredded
- 2 small carrots peeled grated
- 1 2 cup shredded fresh mint leaves
- 1 2 cup vietnamese dipping sauce see note
The Instruction of vietnamese beef skewers with vermicelli salad
- process lemongrass garlic eschalot and fish sauce until a paste forms combine steak and lemongrass mixture in a bowl toss to coat thread steak onto skewers
- cook noodles in a saucepan of boiling water for 3 minutes or until tender drain rinse under cold water drain divide noodles between bowls top with lettuce carrot and mint drizzle with sauce
- heat a lightly greased barbecue plate or chargrill on high heat cook skewers for 1 to 2 minutes each side for medium or until cooked to your liking add skewers to noodle mixture serve
Nutritions of Vietnamese Beef Skewers With Vermicelli Salad
calories: 474 415 caloriescalories: 10 6 grams fat
calories: 4 6 grams saturated fat
calories: 66 8 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: 66 milligrams cholesterol
calories: 811 milligrams sodium
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calories: nutritioninformation