Ingredients:
• 1 small jalapeño, thinly sliced
• 1 tablespoon canola oil
• 1/2 lb rice vermicelli noodles, cooked according to package instructions
• 1/2 English cucumber, diced
• 2 carrots, grated
• 1 head green leaf lettuce, leaves separated
• 1 bunch fresh cilantro (leaves only)
• 1 bunch fresh mint (leaves only)
• 3 tablespoons plus 1/4 cup fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated garlic
• 1 tablespoon grated peeled ginger
• 1 pound (455 g) flank steak, tenderized then thinly sliced against the grain
• ½ cup fresh lime juice
• ¼ cup honey
Ingredients:
1. In a medium bowl, whisk the 3 tablespoons fish sauce, the brown sugar, garlic, and ginger together. Add the steak and toss to coat. Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. In another bowl, whisk the remaining 1/4 cup fish sauce, the lime juice, honey, and jalapeño together. Set aside until ready to serve (this is the dressing).
3. Heat the oil in a wok or large skillet over high heat. Quickly stir-fry the beef and marinade toss to coat, making a quick glaze. Stir for about 2 minutes. Remove from the heat.
4. Serve the beef, noodles, dressing, cucumber, carrots, cilantro, and mint wrapped in the lettuce leaves.
Recipe adapted from the following:
https://www.katielee.com/blog/2018/3/15/vietnamese-beef-and-noodle-salad-bowls
Dedicated to Sarah D!
boymomfoodie.mom 