I found this little gem in the October edition of Delicious Magazine. A great quick mid week dinner and best of all Gluten Free Yahoo!!
3/4 teaspoon Sichuan peppercorns (available at Asian grocers)
2 cloves garlic
Finely grated zest and juice of one lime and extra wedges to serve
1/4 cup light soy sauce ( or tamari for a gluten free option)
600 grams rump steak cut in thin strips
200g rice vermicelli noodles
1/4 cup sunflower oil
1 tbs rice wine vinegar
1/2 cup roasted unsalted peanuts
1 small red onion thinly sliced
1 bunch mint and Thai basil leaves picked
1/2 bunch spring onions sliced diagonally
100 g sugar snap peas
1 long red chilli thinly sliced
Using a mortar and pestle grind the peppercorns, lime zest and garlic to a paste.
Add 2 tbs soy sauce and rub over meat beef and set aside to marinate for 10 minutes.
Meanwhile cook the noodles as per the directions on the packet then drain and cool.
Heat 1 tbs oil in a wok and fry half the beef until well browned, remove from pan and add another tbs of oil and fry the rest of the beef. Remove from pan and cover loosely with foil and rest for 5 minutes.
for the dressing combine the rice wine vinegar, lime juice, remaining soy sauce and oil and any resting juices from the beef.
Toss noodles, beef, dressing and the rest of the ingredients in a large bowl and serve with wedges of lime.
The Joy Girls xx