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Vermicelli Noodles With Lemon Grass Beef
Ingredients
- 1 Package Rice Sticks / Vermicelli Noodles
- 1 1/2 Pounds Eye of Round Thinly Sliced
Marinate The Beef With:
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Maggie Seasoning
- 1/2 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
- 1/4 Teaspoon Sugar
- 2 Tablespoons Chopped Frozen Lemongrass
- 1/2 Tablespoon Vegetable Oil
Cook The Beef In 2 Batches So Divide the following Ingredients:
- 2 Tablespoons Vegetable Oil Divided
- 2 Tablespoons Minced Garlic Divided
- 1 onion Sliced and Divided
- 2 Tablespoon Oyster Sauce Divided
Herbs And Vegetables Needed:
- 1 Head Red Lettuce or Iceberg Lettuce Cut into strips
- 1 Package Bean Sprouts
- 1 Bunch Vietnamese Perilla
- 1 Bunch Mints
- 1 Bunch Cilantro
- 2 Cucumbers Julienned
- 1 Container Pickled Carrots & Daikons
For the Scallion Oil:
- 1/3 Cup of Vegetable Oil
- 1 Bunch of Green Onions Chopped
- Pinch of salt
Instructions
- Boil the noodles and follow the directions on the back of the package. Drain.
- Tear the meat in half.
- Marinate the beef. Place the beef in a bowl and add in the Fish Sauce, soy sauce, garlic salt, black pepper, sugar, lemon grass, vegetable oil. Mix to combine. Let marinate for at least 30 minutes.
- Wash and prep all the vegetables. Set aside.
- Make the scallion oil. In a saucepan add the cooking oil and turn the heat on to Medium. Once the oil is hot add in the chopped green onions. Give it a stir and turn off the heat. Set aside.
- Cook the beef. In a skillet add the cooking oil and turn the heat Medium High. Add in half the garlic and half of the onions. Saute for a minute or so or until the onions are translucent. Then add in half of the beef. The beef will need to be cooked in 2 batches. Do not overcrowd the pan. Cook the beef until about 80% done then add in the oyster sauce. As soon as the beef is no longer pink immediately turn off the stove and remove from heat.
- Assemble the bowl. If the noodles are cold then place in a microwave for 30 seconds to a minute to warm it up. Place the noodles on the bottom of the bowl. Then add the lettuce, bean sprouts, perilla, mints, cilantro,cucumbers, carrots & daikons, beef, and the cooked scallions. Top with the crushed peanuts and fried shallots.
- Serve immediately with the Vietnamese Fish Sauce dipping sauce.
Notes
Split half of the beef, garlic, onions and oyster sauce to cook the second batch of beef. When you are ready to assemble your bowl use a fork to scoop out the cooked green onions and leave be sure to leave behind the oil.
