1Tablespoonfresh lemongrass or lemongrass paste(just for marinade - see instructions)
1Tablespoongrated fresh ginger(just for marinade - see instructions)
½cupherbs(mint, thai basil, coriander)
2Tablespoonsrice wine vinegar
250gramsrice noodles, cooked according to package directions(I like using the 5mm thick pad thai noodles but vermicelli is fine too)
Make the dressing and marinade the beef
Mix up the brown sugar, lime juice, fish sauce and chili flakes in a small bowl. Split it evenly into 2 small bowls, putting one bowl aside for the salad dressing. Once you've taken what you need for the dressing, add the lemongrass and ginger to the marinade bowl.Add the beef to the marinade and toss to coat. This can be done up to 8 hours in advance and left in the fridge, or just leave it marinating on the bench for 15 minutes while you are preparing the salad ingredients.
Thinly slice all salad ingredients and place in a medium sized bowl along with the chopped fresh herbs. Add the rice wine vinegar, sugar and salt and combine. Leave sitting on the bench until ready to serve.
Cook the beef
Heat a tablespoon of olive oil or sesame oil in a large frying pan over a medium-high heat. Pour in the beef and marinade and cook for about 5 minutes until the beef is cooked through and the marinade has been soaked up by the beef.
Assemble the salad
Add the noodles to a large bowl or serving platter and either stir through the vegetables and herbs or arrange them on the side. Top with the beef and serve!
I use beef schnitzel sliced into thin pieces because that's what we have in the freezer. You can use stir fry beef or rump steak sliced thinly if you prefer.