This popular Vietnamese dish is wonderfully fragrant and tasty–best of all, it’s easy to make! The lemongrass adds great flavor to the beef and the generous use of fresh herbs and vegetables makes this dish so light and refreshing it’s often called a “salad”. If you’re short on time, buy frozen minced lemongrass at your local Asian grocery store. I also found it in a squeezable tube (like toothpaste) in the produce section of my grocery store. If you’re watching your carbs, omit the noodles and double up on the veggies. Yum! Making dinner just for two? This recipe is portioned for 2 servings or for one really hungry person. Enjoy!
Watch the video below for instructions.
1/2 pound beef flap meat or flank steak
1 tsp fish sauce
1 tsp oyster sauce
1/4 tsp black pepper
1 tsp olive oil for marinade + 1 Tbsp olive oil for stir fry
1 stalk lemongrass (2 Tbsp minced)
1 tsp minced garlic
1/2 shallot thinly sliced
3 cups cooked rice vermicelli
1/2 cup each of fresh herbs: mint, Thai basil and cilantro, coarsely chopped
1/2 cup shredded lettuce
1/2 cup cucumbers thinly sliced
1 cup bean sprouts
1/4 cup crushed roasted peanuts
1/4 cup pickled carrots
1/2 cup fish sauce dipping sauce
Slice beef into thin strips about 3 inches long by 1/4-inch thick. Combine meat with fish sauce, oyster sauce, black pepper, olive oil and marinate for at least 15 minutes.
Mince lemongrass by hand or use a food processor.
Heat a wok over high heat. Add 1 Tbsp olive oil to pan. Add garlic and shallots and stir fry for 10-15 seconds. Add lemongrass and stir fry for another 10-15 seconds. Add marinated beef into pan and stir fry until the meat is the desired doneness. Add 1/2 cup of bean sprouts and stir fry for another minute.
To serve, spoon the stir fried beef over rice noodles. Sprinkle peanuts on top and garnish with pickled carrots. Serve with fresh herbs, shredded lettuce, cucumber and bean sprouts along with fish sauce dipping sauce.
Yields: 2 servings