Beef Noodle Bowl
Beef Noodle Bowl
Spicy, tangy, crunchy and fresh. Easy to make at home, you’ll turn to this healthy recipe time after time. Spicy, tangy, salty, crunchy, and fresh, you will love noodle bowls.
Ready in: 40 minutes
Serves: 4
Complexity: very-easy
kcal: 395
Share
Ingredients
VIETNAMESE BEEF:--
500 g sirloin, sliced into 3-6 mm strips
1 tsp SIDS HOT WORCESTER SAUCE
Zest of half a lime
2 tbsp fish sauce
½ tsp ground chilli paste, more or less to taste
1 tbsp fresh ginger, peeled & chopped
2 cloves garlic, peeled & chopped
2 shallots, thinly sliced
2 tbsp sesame oil
RICE NOODLE SALAD:--
250 g rice vermicelli
1 cup cucumber, coarsely chopped
1 handful mint leaves, torn
1 handful of basil or coriander leaves
3 cups lettuce, chopped
¼ cup roasted peanuts
DIPPING SAUCE (NUOC CHAM):--
2 tbsp fish sauce
½ tsp SIDS CRAZY LEMON
2½ tbsp rice vinegar
2 tbsp water
2 tbsp sugar
1 clove garlic, minced
1 long, skinny, red chilli pepper
3 tbsp carrot, shredded
2 tbsp fresh lime juice
Directions
VIETNAMESE BEEF:
Combine beef in a bowl with SIDS HOT WORCESTER SAUCE, lime zest, fish sauce, chilli paste, ginger, garlic and shallots. Set aside for 20 minutes to allow flavours to develop.
RICE NOODLE SALAD:
Follow package instruction for vermicelli or bun noodles. Essentially, cook the vermicelli in a large saucepan of boiling water for 5 minutes. Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Strain in a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
In a large bowl, toss the cucumber, mint, coriander and lettuce.
DIPPING SAUCE (NUOC CHAM):
Stir together the fish sauce, SIDS CRAZY LEMON, rice vinegar, water, and sugar in microwave for 1 minute to melt sugar. Let cool. Add the garlic, chilli, carrot and lime juice to the dipping sauce. (the sauce can be made a day or two ahead)
COOKING THE BEEF:
Heat the sesame oil in a large frypan over medium heat. Working in two batches, stir-fry the beef until browned, caramelized and cooked through. Transfer to a plate. Repeat. Return the first batch of beef to the wok and heat through.
When ready to serve, divide the rice noodles among 4 serving bowls. Top with lettuce mixture.
Serve the sizzling hot beef on top of the rice noodle salad and sprinkle with the peanuts. Drizzle the dipping sauce over top.