Vietnamese Beef and Noodle Bowl
Alaina
This is one of my favorite Vietnamese dishes.
ingredients
- 4oz. rice stick noodles
- 3T lime juice
- 3T packed brown sugar
- 2T reduced-sodium soy sauce
- 2T grated peeled fresh ginger
- 1t Fish sauce
- 1/2 t Thai red curry paste
- 3/4 lbs. round steak, cut on the diagonal into 1/4-inch strips
- 4oz. bag watercress, coarsely chopped
- 1 c bean sprouts
- 1 tomato, chopped
- 1/2 c matchstick-cut carrots
- 1/4 c coarsely chopped fresh mint
- 1/4 c coarsely chopped fresh cilantro
- 2T dry-roasted peanuts, chopped
directions
- 1
Preheat the grill to medium-high heat; use direct heat throughout.
- 2
Meanwhile, place the noodles in a large bowl and add enough hot water to cover. Let the noodles stand until softened, about 10 minutes. Drain in a colander, then rinse under running cold water, drain again. Transfer the noodles to a large bowl.
- 3
To make the dressing, whisk together the lime juice, brown sugar, soy sauce, ginger, fish sauce, and curry paste in a small bowl. Put the beef in a medium bowl. Add 2T of the dressing and toss to coat well. Reserve the remaining dressing.
- 4
Spray a grill vegetable grill topper with nonstick spray and place on the grill rack. Add the beef and stir-fry just until brown, 2-3 minutes. Transfer the beef to a plate.
- 5
Add all the remaining ingredients except the peanuts to the noodles in the bowl; toss well to combine. Mound the noodle mixture on a large platter and top with the beef. Drizzle with the reserved dressing and sprinkle with the peanuts.
Source: Alaina
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