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Lemongrass Beef Noodles

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner Vietnamese
Lemongrass Beef Noodles
Ingredients
  • 1 (8 ounce) package rice vermicelli noodles
  • 1/3 cup minced lemongrass
  • 2 tablespoons soy-based liquid seasoning (such as Maggi®)
  • 1 tablespoon dry sherry
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 pound flank steak, thinly sliced
  • 2 tablespoons warm water, or more as needed
  • 2 tablespoons white sugar
  • 1/2 medium lemon, juiced
  • 1/4 cup fish sauce
  • 2 fresh red Thai chile peppers, minced
  • 2 cloves garlic, finely minced
  • 1 bunch Thai basil leaves, chopped, or to taste
  • 1 bunch cilantro, chopped, or to taste
  • 1 cup fresh bean sprouts, or to taste
Instructions
1
Boil a large quantity of water until it reaches its maximum temperature. Introduce vermicelli noodles into the boiling water and cook for 12 minutes, or until they have become tender. Remove noodles from the pot with a slotted spoon and rinse them under cold running water, gently stirring to separate the individual strands.
2
Place the ingredients for the marinade in a bowl and mix them together. Add the flank steak to the marinade, stirring it evenly throughout, and let it sit for 30 minutes.
3
Prepare the sweetened fish sauce in a separate bowl. Add warm water to the bowl, followed by sugar and lemon juice. Stir until the sugar has dissolved completely. Add fish sauce, Thai peppers, and garlic to the bowl, adjusting the seasoning as needed.
4
Heat a large skillet over medium-high heat and cook the sliced flank steak until it reaches your desired level of firmness, but still retains a hint of pink in the center. This should take 5 to 6 minutes per side.
5
Arrange cooked vermicelli noodles in individual serving bowls. Place the cooked flank steak on top of the noodles and garnish with Thai basil leaves, cilantro, and bean sprouts. Drizzle the sweetened fish sauce over the top of the dish.