This number was rustled up with the little people [around here] in mind. It also happened to win the big people over too. I mean, iceberg and crunchy noodles- what’s not to love?
C R U N C H Y N O O D L E , B E E F A N D L E T T U C E C U P S :
- 2-3 medium fillets rump/porterhouse steak
- 3/4 cup / 6 fl oz. soy sauce
- 1 clove garlic, roughly chopped
- 1 heaped tablespoon brown sugar [or to taste]
- 1 tablespoon balsamic vinegar
- About 400g of dried fine thread noodles [or vermicilli makes a great GF alternative]. I don’t think it is possible to do too many, crunchy noodles always go down a treat.
STIR FRY VEGETABLES:
- handful of thinly sliced mushrooms
- 1 carrot, peeled and finely sliced
- 2 stalks of celery, finely sliced
- 1 capsicum, finely sliced
- any other vegetables that take your fancy: I added peas
- 1 iceberg lettuce [to make your cups]
- generous handful of roasted peanuts [to sprinkle on top].
PUT IT ALL TOGETHER:
Trim excess fat off steak. Mix soy sauce, garlic, brown sugar and vinegar together in a shallow dish. Place steak into marinade, so each piece is soaking up the flavour. This step can be done the night before, the longer it is marinading the better- but a quick dip in the marinade prior to cooking will still be delish.
Carefully peel lettuce leaves from iceberg, doing your best to keep them in their ‘bowl’ like shape. Wash, dry and place out on bench for easy assembling.
Cook noodles in boiling water until soft. Transfer to oven tray and lightly oil. Place in 200° C / 400° F/ gas mark 6 until golden and crunchy on top. Remove from oven and set aside. [Vermicilli can be softened in boiling water for a couple of minutes, then drained and placed aside].
Heat frypan/bbq over medium/high heat. Add a dash of oil. Add steak, cooking for about 2-3 minutes each side [or until cooked to your liking]. Remove from pan, cover and rest. Fry vegetables until lightly coloured and remove from heat. Finely slice steak up and toss throughout vegetables.
Add remaining marinade to fry pan, and heat through. You’ll dribble some over each lettuce cup once you’ve filled ’em up.
And… assemble! Or let the hungry peeps do it themselves, the kids have a bit of blast putting them together.