Vietnamese-Style Beef and Rice Noodle Bowl
30min
25min
3
580
Chef's Note
For the most authentic flavor, don't skip the fresh herbs or fish sauce. The key to tender beef is slicing it very thinly against the grain and cooking it quickly over high heat. If you can't find lemongrass, substitute with 1 teaspoon of lemon zest mixed with 1/4 teaspoon of ginger for a similar aromatic quality.
Tags
Ingredients
1 pound flank steak
8 ounces rice noodles
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
3 cloves garlic
1 tablespoon fresh ginger
1 stalk lemongrass
1 small red chili
2 tablespoons vegetable oil
2 medium carrots
1 medium cucumber
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/4 cup fresh Thai basil
1/3 cup roasted peanuts
3 wedges lime wedges
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce
Instructions
- 1
Place the flank steak in the freezer for 15 minutes to firm up for easier slicing.
- 2
Meanwhile, prepare the marinade by mincing 3 cloves of garlic and grating 1 tablespoon of fresh ginger. Remove the tough outer layers of the lemongrass stalk, then finely mince the tender inner portion.
- 3
Finely dice 1 small red chili, removing seeds for less heat if desired.
- 4
In a bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, the minced garlic, ginger, lemongrass, and chili.
- 5
Remove the steak from the freezer and slice thinly against the grain (about 1/8-inch thick slices). Place the beef slices in the marinade, toss to coat, and refrigerate for 15 minutes.
- 6
While the beef marinates, prepare the rice noodles according to package instructions. Usually, this involves soaking in hot water for 8-10 minutes until tender. Drain and rinse under cold water.
- 7
Julienne 2 medium carrots and 1 medium cucumber into thin matchsticks.
- 8
Wash and dry 1/2 cup of mint leaves, 1/2 cup of cilantro, and 1/4 cup of Thai basil. Roughly chop the herbs, keeping some whole for garnish.
- 9
Prepare the dressing by mixing 1 tablespoon of fish sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, 2 tablespoons of water, and 1 tablespoon of sriracha sauce.
- 10
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until almost smoking.
- 11
Remove the beef from the marinade (discard the marinade) and cook in batches for about 1-2 minutes per batch, stirring frequently until the beef is browned but still tender. Transfer to a plate.
- 12
To assemble each bowl, place a portion of rice noodles at the bottom, arrange the beef slices on top, and add carrots, cucumber, and bean sprouts around the sides.
- 13
Sprinkle with fresh herbs and crushed roasted peanuts.
- 14
Drizzle with the prepared dressing and add a dollop of hoisin sauce on the side.
- 15
Serve with lime wedges for squeezing over the top just before eating.
Nutrition Information (per serving)
580
35g
58g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!