Salad bundle with grilled beef

Ingredients for 4 servings:

• 500 g beef (beef rump) approx. 2.5 cm thick
• Marinade, aromatic lemongrass
• 120 g rice – vermicelli, soba noodles, Chinese egg noodles or spaghetti
• 1 bunch Thai basil without stems
• 1 bunch mint, fresh Thai mint, without stems
• 2 chili peppers, pitted, if you like it hotter leave the seeds in
• 1 head of iceberg lettuce, cut into individual leaves, washed and spun dry
• Peanut sauce, Indonesian

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

from Vietnam

Using a sharp knife, cut the steak lengthwise into 3 mm thin strips. Place these strips in a baking dish or bowl, drizzle with the lemon marinade, and cover. Let marinate for 30 minutes. Soak the rice noodles in cold water for 30 minutes (if using other noodles listed above, cook them according to the package instructions). Drain the rice noodles and cook in a pot of boiling water for 1-3 minutes until soft. Drain, rinse with cold water, and drain well, then place in a bowl. Slice the chili peppers into thin rings and arrange in a bowl. Arrange the basil, peppermint, and lettuce leaves on plates. Divide the peanut sauce between small bowls. Soak the bamboo skewers in water (so they don’t burn on the grill). Remove the meat from the marinade and thread them onto the skewers. Prepare the grill for direct grilling over high heat. Brush and oil the grill rack and grill the skewers to taste. To eat, wrap a skewer of meat in a lettuce leaf with a forkful of noodles, some basil, peppermint, and chili pepper pieces. Dip the lettuce bundle in peanut sauce and enjoy.