Vietnamese Lemongrass Beef Bowl with Rice Vermicelli

Ingredients

• 3 oz Rice vermicelli
• 6 oz Flank steak (thinly sliced)
• 1.5 tbsp Lemongrass paste (or grated lemongrass)
• 1.5 tbsp Fish sauce
• 1 tsp Sugar
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1/2 cup matchsticks Carrots
• 1 tbsp Rice vinegar
• 1/2 cup thin slices Cucumber
• 1/4 cup Fresh mint
• 1/4 cup Fresh cilantro
• 1 tsp Neutral oil

Instructions

1. 1

   Soak or cook rice vermicelli according to package directions; rinse and drain.

2. 2

   Quick-pickle carrots: toss carrots with rice vinegar and a pinch of sugar; set aside 5 minutes.

3. 3

   Marinate beef: mix lemongrass paste, fish sauce, sugar, lime juice, and minced garlic. Add beef and toss.

4. 4

   Heat a skillet over high heat with neutral oil. Cook beef in a single layer 1–2 minutes per side until just cooked.

5. 5

   Assemble bowls: add vermicelli, top with beef, carrots, cucumber, and herbs.

6. 6

   Spoon any pan juices over the top and serve immediately.