Lemongrass Beef Vermicelli Bowl

Name: Lemongrass Beef Vermicelli Bowl
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Ingredients: 0.75 lb Flank Steak; 2 tbsp Lemongrass; 3 tbsp Fish Sauce; 1 tbsp Sugar; 2 cloves Garlic; 4 oz Rice Vermicelli Noodles; 0.5 Cucumber; 1 Carrot; 2 Lettuce; 0.25 cup Fresh Mint; 0.25 cup Fresh Cilantro; 2 tbsp Crushed Peanuts

Marinated lemongrass beef stir-fried until tender and caramelized, served over cool vermicelli noodles with a medley of fresh herbs, crisp vegetables, crushed peanuts, and a tangy nuoc cham dressing.

Prep 25 min · Cook 10 min · Serves 2

Ingredients

0.75 lb Flank Steak
2 tbsp Lemongrass
3 tbsp Fish Sauce
1 tbsp Sugar
2 cloves Garlic
4 oz Rice Vermicelli Noodles
0.5 Cucumber
1 Carrot
2 Lettuce
0.25 cup Fresh Mint
0.25 cup Fresh Cilantro
2 tbsp Crushed Peanuts

Instructions

Marinate beef: In a bowl, combine sliced flank steak with minced lemongrass, 1 tbsp fish sauce, 1 tsp sugar, and 1 minced garlic clove. Let marinate for at least 15 minutes.

Prepare noodles: Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.

Make nuoc cham dressing: In a small bowl, whisk together 2 tablespoons fish sauce, 2 teaspoons sugar, remaining minced garlic clove, and 3 tablespoons of warm water. Add a squeeze of lime juice and a pinch of chili flakes if desired.

Cook beef: Heat a wok or large skillet over high heat with a tablespoon of oil. Add marinated beef in batches and stir-fry quickly until browned and cooked through, about 2-3 minutes per batch.

Assemble bowls: Divide shredded lettuce, vermicelli noodles, julienned cucumber, and carrot among serving bowls. Top with cooked lemongrass beef, fresh mint, fresh cilantro, and a sprinkle of crushed peanuts. Drizzle generously with nuoc cham dressing and serve.