Sizzling Lemongrass Beef Noodle Bowl
Tender strips of beef are wok-tossed with lemongrass, garlic, and crisp vegetables, then piled over cool rice vermicelli with a shower of fresh herbs. The contrast of hot, caramelized meat against chilled noodles and crunchy pickled daikon makes every bite electric.
Ingredients
- 1 lb flank steak, sliced thin against the grain
- 8 oz dried rice vermicelli noodles
- 2 stalks lemongrass, tender parts only, minced
- 4 cloves garlic, minced
+ 12 more ingredients
Instructions
Marinate the sliced beef with lemongrass, half the garlic, fish sauce, soy sauce, and sugar for at least 15 minutes at room temperature.
Cook the rice vermicelli according to package directions, rinse under cold water, drain thoroughly, and divide among four bowls.
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil and sear the beef in a single layer without stirring for 1 minute, then flip and cook another 30 seconds. Remove to a plate.
Add the remaining oil to the wok. Stir-fry the remaining garlic, red onion, carrot, and bell pepper for 2 minutes until crisp-tender.
Return the beef to the wok, add oyster sauce, and toss everything together for 30 seconds.
Spoon the hot beef and vegetables over the cold noodles. Top with bean sprouts, crushed peanuts, and a generous handful of fresh herbs.
Serve immediately with nuoc cham on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI