Beef fillet with coconut vermicelli

Name: Beef fillet with coconut vermicelli
Yield: 4
Ingredients: 400 g Beef fillets (Main); 1 Tbsp Oil; 1 Tbsp Ground coriander; 200 g Vermicelli, cooked as per packet instructions and run under cold water (Main); ½ cup Mint leaves, torn; ½ cup Basil leaves, torn; 1 Green chilli, chopped; 1 cup Coconut milk; 1 Tbsp Grated ginger; 1 Garlic clove, crushed

for 4 people

Karena & Kasey Bird

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Beef and vermicelli

400 g	Beef fillets (Main)
1 Tbsp	Oil
1 Tbsp	Ground coriander
200 g	Vermicelli, cooked as per packet instructions and run under cold water (Main)
½ cup	Mint leaves, torn
½ cup	Basil leaves, torn
1	Green chilli, chopped

Dressing

1 cup	Coconut milk
1 Tbsp	Grated ginger
1	Garlic clove, crushed

Directions

Heat a large fry pan over high heat. Oil the steak and season with salt and pepper, coat in the ground coriander.
Cook the steak for 3-4 minutes on each side or more if you prefer your steak medium to well done.
Set aside to cool. Slice into 1cm slices.
Combine all dressing ingredients together. Place vermicelli in a bowl with the mint, basil and chilli and sliced beef. Add half of the dressing and combine gently.
Place in serving bowls and spoon over the remaining dressing.

If you liked this recipe, try Karena and Kasey's

lemongrass chicken with vermicelli