Thai beef salad

Ingredients

• 2 nests of mung bean vermicelli (or rice vermicelli) of 150 g each
• 125 ml (1/2 cup) of water
• 60 ml (¼ cup) white vinegar
• 60 ml (¼ cup) of rice vinegar
• 15 ml (1 tbsp) of sugar
• 5 ml (1 tsp) of salt
• 1 carrot
• 15 ml (1 tbsp) of olive oil
• 1 package of Lesters steak mince of 350 g
• 125 ml (½ cup) of teriyaki sauce
• 1 mango, cut into cubes
• 1 sliced ​​red bell pepper
• 1/2 English cucumber, sliced ​​into rounds
• 3 thinly sliced ​​green onions
• 1 lime cut into quarters
• Sriracha (or sweet chili sauce) to taste.

Steps

• In a saucepan of boiling water, rehydrate the vermicelli according to the package directions. Drain. Cool under cold water and drain again. Set aside.
• In the same saucepan, combine the water with the white vinegar, rice vinegar, sugar, and salt. Bring to a boil. Remove from the heat.
• Cut the carrot into julienne strips using a julienne peeler or spiralizer. Place the carrot in the vinegar mixture and stir. Let it marinate.
• In a pan, heat the olive oil over medium-high heat. Warm the steak for 4 to 5 minutes. Add the teriyaki sauce and stir.
• Divide the vermicelli, pickled carrot, mango, pepper, cucumber, beef and green onions separately into four bowls.
• Serve with lime wedges and sriracha.