Spicy BBQ Beef Skewers Vermicelli Salad

🥘 Ingredients

• garlic 2 cloves
• red chilli 2
• spring onion 5
• Lebanese cucumber 2
• roasted peanut 40 g
• ginger 1 tsp
• soy sauce 70 ml
• honey 40 g
• beef rump 1 kg
• black sesame seeds 1 tsp
• vermicelli noodle 200 g
• bean sprout 100 g
• fresh mint 1 bunch
• fresh coriander 1 bunch
• caster sugar 1 ½ tbsp
• lime 2
• fish sauce 45 ml

1. 1

   Finely chop garlic and finely slice red chilli . Thinly slice spring onion and Lebanese cucumber . Roughly chop roasted peanut . Grate ginger .

Beef Skewers

1. 1

   In a large bowl, combine soy sauce , honey , sesame oil, the grated ginger, and black pepper until combined. Cut beef rump into 4 cm cubes, add to the marinade, and toss to coat. Marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours .
2. 2

   Thread the marinated beef onto skewers. Grill on high heat for 8 minutes , turning occasionally, until cooked to your liking. Sprinkle with black sesame seeds .

Vermicelli Noodle Salad

1. 1

   Cook vermicelli noodle according to package instructions. Rinse under cold water to cool, then drain.
2. 2

   In a serving bowl, combine the noodles, chopped peanuts, bean sprout , fresh mint , fresh coriander , cucumber, and spring onion. Toss to combine.

Nuoc Cham

1. 1

   Dissolve caster sugar in hot water. Stir in the juice of lime , fish sauce , garlic, and chilli.
2. 2

   Pour the nuoc cham over the noodle salad. Serve the skewers alongside the salad, garnished with extra sesame seeds, crushed peanuts, and a squeeze of fresh lime.