Vietnamese Lemongrass Beef & Noodles

A vibrant and delicious dish featuring marinated beef paired with rice vermicelli noodles and fresh vegetables, topped with crushed peanuts and lime for an extra zing.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Vietnamese

Calories: 450

Ingredients Method Notes

Ingredients

For the Beef Marinade

1 lb flank steak, thinly sliced Can substitute with sirloin or ribeye.
2 tbsp lemongrass, minced Freshly minced lemongrass is recommended.
2 cloves garlic, minced
1 red chili sliced Adjust according to spice preference.
2 tbsp fish sauce Ensure gluten-free if needed.
1 tbsp soy sauce Double-check for gluten-free options.
1 tbsp brown sugar

For the Noodles and Vegetables

8 oz rice vermicelli noodles Gluten-free option.
1 cup shredded carrots
1 cup bean sprouts
1/2 cup fresh cilantro
as desired lime wedges, for serving For an extra zesty kick.
as desired crushed peanuts, for garnish

Method

Preparation

In a bowl, mix the lemongrass, garlic, red chili, fish sauce, soy sauce, and brown sugar. Add the thinly sliced beef to the mixture and marinate for 30 minutes.

Cooking

Boil the rice vermicelli noodles according to the package instructions. Once cooked, rinse them with cold water and drain well.
Heat a skillet or grill over high heat. Add the marinated beef and cook until slightly charred and cooked through.

Assembly

In a serving bowl, layer the cooked noodles, shredded carrots, bean sprouts, and fresh cilantro. Place the grilled beef on top.

Garnish

Finish the dish with crushed peanuts and lime wedges. You can add extra herbs if desired.

Notes

If storing leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid sticky noodles. You can customize by adding other vegetables like bell peppers or cucumbers, or for a vegetarian option, replace beef with marinated tofu or mushrooms.