This Vietnamese Lemongrass Beef Noodle Salad is a delightful and refreshing dish that combines the bold flavors of lemongrass-marinated beef with the freshness of herbs and vegetables. It's a taste of joy and love in every bite, perfect for a light and satisfying meal.
Ingredients: 8 oz rice vermicelli noodles. 1 lb beef sirloin or flank steak, thinly sliced. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 red chili pepper, thinly sliced adjust to taste. 1 cucumber, julienned. 1 carrot, julienned. 1 cup bean sprouts. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup unsalted peanuts, chopped. Lime wedges, for serving. Fish sauce, for dressing.
Instructions: Cook the rice vermicelli noodles according to package instructions. Drain and set aside. In a bowl, combine the minced lemongrass, minced garlic, and sliced chili pepper. Marinate the sliced beef in this mixture for about 30 minutes. Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side, or until they are cooked to your desired level of doneness. Remove from the grill and set aside. To assemble the salad, divide the cooked noodles among serving plates. Top with grilled beef slices, julienned cucumber, julienned carrot, bean sprouts, mint leaves, and cilantro leaves. Sprinkle chopped peanuts over the top of each salad. Serve the Vietnamese Lemongrass Beef Noodle Salad with lime wedges and fish sauce for dressing on the side. Enjoy this taste of joy and love!
Prep Time: 30 minutes
Cook Time: 10 minutes
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