We reckon you are going to love Fi's very tasty mid-week meal that can be on the table within 25 minutes!  Spice it up for the grown ups with the addition of chilli. 

Serves 4

2 tablespoons vegetable oil

500g beef schnitzel round steak, cut across the grain into thin strips

2½ tablespoons fish sauce

3 garlic cloves, chopped

3 kaffir lime leaves, stem removed, leaves finely sliced

1 long red chilli, sliced across thinly (optional)

120g rice vermicelli

3 bok choy, cut the stem section into three and separate leaves

2 tablespoons lime juice (or rice vinegar)

freshly ground black pepper

¼ cup mint (or Vietnamese mint) leaves

Combine one tablespoon of fish sauce with the garlic, kaffir lime leaves and chilli, if using, in a bowl.  Add meat and stir to coat in mixture.  Set aside for 20 minutes to marinate.

Meanwhile, place vermicelli noodles in a medium bowl and pour over boiling water.  Leave to soak for four minutes until cooked through.  Drain well and divide between four serving bowls.

Heat oil in a wok over a high heat.   Cooking meat in three batches, toss a third of third of the meat mixture for 1 to 2 minutes, until just browned then remove and cook the remaining meat. Once it's all cooked, set aside. 

Return the wok to high heat and add the remaining oil.  Add bok choy, tossing for a minute then return meat and add the lime juice (or rice vinegar) and remaining fish sauce.  Stir to keep moving for a minute.  Season with ground pepper.

Spoon over noodles and top with mint leaves and fried shallots. Serve immediately accompanied with extra lime juice and fish sauce, if desired.

Tip: Replace bok choy with other greens such as snow peas, sliced green beans, zucchini or cucumber.  

Fiona Hammond © FEB 2018

Recipe, photos and styling by Fiona Hammond.   

Mark Brancatisano