Vietnamese-Style Beef Noodle Salad with Lime-Chili Dressing

Prepare the beef marinade: Mince 1 garlic clove, trim and finely chop the lemongrass (using only the tender white part), and combine with 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp vegetable oil in a bowl.

Place the flank steak in a shallow dish, pour the marinade over it, and turn to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

While the beef marinates, prepare the lime-chili dressing: In a small bowl, combine 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 minced garlic clove. Finely chop the red chili (remove seeds for less heat if desired) and add to the dressing. Thinly slice the shallot and add half to the dressing, reserving the rest for garnish.

Cook the rice vermicelli noodles according to package instructions (typically 3-4 minutes in boiling water). Drain, rinse under cold water, and set aside to cool completely.

Prepare the vegetables: Julienne the cucumber and carrot into thin matchsticks. Thinly slice the red bell pepper. Wash and dry the herbs (mint, cilantro, and Thai basil), removing stems.

Heat a grill pan or skillet over medium-high heat. Add 1 tbsp vegetable oil. Remove the beef from the marinade, pat dry, and season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook the beef for 3-4 minutes per side for medium-rare (or to your preferred doneness). Transfer to a cutting board and let rest for 10 minutes.

Thinly slice the beef against the grain into thin strips.

To assemble the salad: Divide the cooled noodles between two bowls. Arrange the cucumber, carrot, bell pepper, and bean sprouts around the noodles.

Place the sliced beef on top and garnish with fresh herbs, remaining sliced shallot, and crushed roasted peanuts.

Drizzle the lime-chili dressing over each bowl just before serving, or serve on the side for individual preference.