500 g beef mince
2 red chillies, 1 finely chopped, the other thinly sliced
4 garlic cloves, crushed
100 ml oyster sauce
3 limes, juice of 2, 1 cut into wedges
300 g bag cooked rice noodles
3 carrots, cut into thin julienne
300 g bag beansprouts
1 small bunch mint, leaves picked
50 g unsalted peanuts, roughly chopped
- Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
- To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.