To serve 150g rice vermicelli noodles 1 head lettuce, washed and roughly chopped 1 medium carrot, grated 1 spring onion, finely chopped 1 bunch mint 1 bunch coriander 1 cup bean sprouts 1 cup beetroot leaves (or other leafy greens) 2 tablespoons roasted peanuts, crushed diced chilli, to garnish (optional)
Combine the ingredients for the dipping sauce in a small bowl. Mix well and refrigerate for 30 minutes to let the flavours mature.
Marinate the meat in the fish sauce, sugar, garlic and lemongrass. Stir until meat is well-coated and set aside for 15 minutes.
Meanwhile, place the rice noodles in a large bowl and cover with boiling water. Leave to soak for five minutes and then drain well.
Heat the oil in a wok over high heat. When the oil starts to smoke, add the beef and fry for around two minutes, stirring continuously, until lightly browned.
To serve, line four bowls with lettuce leaves then top each with one-quarter of the noodles and beef. Garnish with carrot, spring onion, chilli, greens and herbs. Drizzle with the dressing and enjoy!
As always, I'd love to see your creations, so please, if you try this recipe - upload a pic on instagram and tag @glutenfreeglobal.