Beef and Bean Sprouts with Noodles

From the kitchen of Martin James – Copenhagen, Denmark

1kg rump steak
500g rice vermicelli
2 tablespoons oil
2 onions, chopped
1 clove garlic, crushed
1 red pepper, chopped
1 tablespoon fish sauce
1/2 cup roasted unsalted peanuts, chopped
1 lettuce
1 cup (100g) bean sprouts, firmly packed

Add vermicelli to large pan of boiling water. Boil for 5 minutes while steak is cooking; drain well. Trim excess fat from steak, cut steak into thin strips.

Heat oil in wok, add steak, onions, garlic and pepper, stir fry until steak is tender. Add fish sauce, stir fry 1 minute. Sprinkle peanuts over steak.

Serve with noodles, lettuce, bean sprouts.