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.
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
Instructions
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.