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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This is one of our favorites family recipe when we crave for satisfying salad. This salad features lemongrass beef, bean sprouts, cucumbers, lettuce. Serve with the famous dipping fish sauce. Beef flank or filet mignon works great in this recipe. The lemongrass gives the beef a savory, flavorful texture and balance out with the sweet, sour fish sauce.
I love serving this noodle salad with a handful of fresh herbs: bean sprouts, cucumber and lettuce.
To make the beef easier to slice, place it in the freezer for 15 minutes before cutting. —Amy
Ingredients
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16 ounces
beef flank (cut against the grain)
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1/2 teaspoon
garlic powder
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1 tablespoon
oyster sauce
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1 teaspoon
sugar
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1 tablespoon
minced lemongrass (or fresh lemongrass)
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1 teaspoon
chicken powder
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2 tablespoons
vegetable oil
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1 bunch
green onion
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10 ounces
vermicelli noodles
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1/4 cup
fish sauce
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1/4 cup
boiling water
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3 tablespoons
sugar
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1 tablespoon
lime juice (1/2 a lime)
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1
thai chili
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2
cloves garlic (minced)
Directions
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Beef: In a mixing bowl, combine beef, garlic powder, black pepper, oyster sauce, sugar, lemongrass and chicken powder. Marinate for 15 minutes.
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While waiting for the beef, cook the vermicelli noodles according to package instruction. Drained and divide noodles into bowls.
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Dipping sauce: In a small bowl, whisk together fish sauce, boiling water, sugar until dissolved. Add in lime juice, chillis and garlic. Set aside.
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In a medium pan, heat oil over high heat. Once hot, add in onions. Cook briefly for 30 seconds. Toss in the beef and cook until almost cooked through and no longer pink, about 20 seconds. Add in green onion and cook for another 10 seconds. Remove beef mixture from heat.
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Place cooked beef over noodles, toss with herbs and drizzles some fish sauce over. Garnish with peanuts and chopped green onions. Serve!
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