Vietnamese Lemongrass Beef Noodle Bowl

Ingredients

• 3.5 oz Rice noodles (dry)
• 6 oz Flank steak (or sirloin), thinly sliced
• 1 tbsp Lemongrass paste (or finely grated lemongrass)
• 1.5 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1/2 tsp Fresh ginger
• 2 cups Broth (beef or chicken)
• 1/2 cup Mushrooms (shiitake or cremini)
• 1 cup Baby bok choy
• 1/4 cup Cilantro
• 2 tbsp Thai basil (optional)(optional)
• 1/4 tsp Chili (optional)(optional)

Instructions

1. 1

   Soak rice noodles in warm water until pliable, then cook according to package (usually 3–5 minutes). Drain and set aside.

2. 2

   In a bowl, mix lemongrass paste, fish sauce, soy sauce, brown sugar, lime juice, grated garlic, and ginger. Toss with thinly sliced beef.

3. 3

   In a pot, bring broth to a gentle simmer. Add mushrooms and bok choy; simmer 3–4 minutes.

4. 4

   Add marinated beef and cook just until no longer pink, 1–2 minutes.

5. 5

   Divide noodles into a bowl and ladle broth over.

6. 6

   Top with cilantro (and Thai basil if using). Add chili if desired.