I prefer to use salad mixes such as

Rocket, English Spinach, Red Mustard and Mizuna,
but fresh, crisp lettuce will work equally as well.
As to quantities of Salad, I always use at least 2/3 times
the salad greens you would normally use because of
the "wilting effect" when it is all tossed together.

You will need:

2 bunches of Fresh Green Salad leaves.
125g of Rice Vermicelli
450g of Rump Steak thinly Sliced
Sesame Oil
1 leek, julienned
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 red chilli, deseeded and julienned
1 Lime or Lemon, juiced.

Make the salad in a large bowl by breaking up the leaves into bite sized pieces.
Immerse the Rice Vermicelli in boiling water for a minute then leave to drain whilst you make the rest of the dish.

Heat a little oil and the Sesame oil in a large pan or wok until really hot.

Stir fry the beef strips for a couple of minutes, turning frequently, toss in the drained rice vermicelli and continue tossing for another 2 minutes, finally add the Lime Juice, Soy Sauce and Fish sauce and julienne chilli.

Toss well – pour all onto the salad leaves and with tongs, toss the salad to integrate all the pan mixture and juices with the salad leaves until thoroughly mixed through.

Garnish with fresh chopped coriander and its ready to go!