Ingredients
Protein: 1 lb Sirloin steak (thinly sliced)
The Marinade: 2 tbsp Scarlet Rush, 1 stalk lemongrass (minced), 2 cloves garlic, 1 tbsp fish sauce
The Base: 8 oz thin rice vermicelli noodles
The Crunch: 1 cup bean sprouts, 1 cup shredded lettuce, 1/2 English cucumber (sliced), 1/4 cup fresh mint
Dressing & Garnish: 2 tbsp fish sauce, juice of 1 lime, 1 tsp sugar, 1/4 cup roasted crushed peanuts
Step-by-Step Instructions
1. Marinate the Beef
In a bowl, toss the sliced sirloin with Scarlet Rush, minced lemongrass, garlic, and fish sauce. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Prepare Noodles
Boil the rice vermicelli according to package instructions (usually 3–5 minutes). Drain and rinse under cold water immediately to stop the cooking and prevent sticking. Set aside at room temperature.
3. Whisk the Dressing
Combine the fish sauce, lime juice, and sugar in a small jar. Shake until the sugar is fully dissolved.
4. High-Heat Stir-Fry
Heat a wok or large skillet over very high heat with a splash of oil. Add the beef in a single layer and sear for only 2 minutes, tossing quickly. The goal is a spicy, caramelized exterior and a tender interior.
5. Assemble the Bowl
Divide the cool noodles into bowls. Layer the lettuce, sprouts, cucumbers, and mint around the sides.
6. Final Touch
Top with the hot beef. Pour the dressing over the entire bowl and garnish generously with crushed peanuts.
The estimated calories 520–620 calories per serving.
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