Description
A vibrant dish featuring tender beef marinated in lemongrass and served over rice vermicelli noodles with fresh vegetables.
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 tbsp lemongrass (minced)
- 2 garlic cloves (minced)
- 1 red chili (sliced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup fresh cilantro
- Lime wedges, for serving
- Crushed peanuts, for garnish
Instructions
- In a bowl, mix together the lemongrass, garlic, chili, fish sauce, soy sauce, and brown sugar. Add the beef, ensuring it’s well coated. Let it marinate for 30 minutes.
- Boil the rice vermicelli noodles according to the package instructions. Once cooked, rinse with cold water and drain.
- Heat a skillet or grill over high heat. Sear the marinated beef for a few minutes until slightly charred and cooked through.
- In a serving bowl, layer the noodles, carrots, bean sprouts, and fresh herbs. Top with the grilled beef.
- Finish your dish with crushed peanuts, lime wedges, and extra herbs if desired.
Notes
Slice the beef thinly for quicker marination and even cooking. Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Vietnamese, Beef, Noodles, Lemongrass, Quick Meal