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Vietnamese Lemongrass Beef and Noodles
Vietnamese Lemongrass Beef and Noodles
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Flavorful Vietnamese noodle dish with lemongrass soy-marinated steak and fresh herbs, perfect for a quick dinner.
Ingredients:
  • 1 (8 ounce) package rice vermicelli noodles
  • 0.33333334326744 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
  • 0.5 medium lemon, juiced
  • 0.25 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:
  • Bring a pot of water to a rolling boil. Add vermicelli noodles and cook for 12 minutes until softened. Drain and rinse the noodles under cold water, gently separating them. Set aside.
  • In a bowl, mix together lemongrass, soy-based seasoning, sherry, brown sugar, and garlic. Add flank steak to the mixture, ensuring it is evenly coated. Allow it to marinate for 30 minutes.
  • Prepare the sweetened fish sauce by combining warm water, sugar, and lemon juice in a small bowl. Stir until the sugar dissolves, then add fish sauce, Thai peppers, and garlic. Adjust seasoning to your liking and set aside.
  • Preheat a large skillet over medium-high heat. Sear sliced flank steak until cooked to your liking, about 5 to 6 minutes on each side. Serve vermicelli noodles in bowls, top with steak, and decorate with Thai basil, cilantro, and bean sprouts. Drizzle with sweetened fish sauce before serving.

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