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Ripper Thai Beef Noodle Salad

Ingredients

• 100g pkt dried rice vermicelli noodles
• 60ml (1/4 cup) lime juice
• 25ml fish sauce
• 5 teaspoons finely chopped palm sugar
• 1 tablespoon finely chopped fresh lemongrass
• 3 kaffir lime leaves, thinly sliced
• 1 long fresh red chilli, finely chopped
• 400g beef rump steak, fat removed
• 2 Lebanese cucumbers, peeled into ribbons
• 200g punnet grape tomatoes, halved
• 3/4 cup fresh mint leaves
• 3/4 cup fresh coriander leaves
• 55g (1 cup) trimmed bean sprouts
• 3 spring onions (shallots), thinly sliced

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