Vietnamese lemongrass beef noodle salad

Explore the vibrant flavors of Vietnamese cuisine with this zesty lemongrass beef noodle salad. Perfect balance of refreshing and savory notes.

Ingredients:

• 450g beef flank (cut against the grain)
• 1/2 teaspoon garlic powder
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon minced lemongrass (or fresh lemongrass)
• 1 teaspoon chicken powder
• 2 tablespoons vegetable oil
• 1 bunch green onion
• 280g vermicelli noodles
• 1/4 cup fish sauce
• 1/4 cup boiling water
• 3 tablespoons sugar
• 1 tablespoon lime juice (1/2 a lime)
• 1 thai chili
• 2 cloves garlic (minced)

Instructions:

1. Prepare the beef: Mix beef with garlic powder, black pepper, oyster sauce, sugar, lemongrass, and chicken powder in a bowl. Let it sit for 15 minutes.
2. While the beef is marinating, cook the vermicelli noodles as per the package instructions. Drain the noodles and distribute them into individual bowls.
3. Prepare the dipping sauce: Combine fish sauce, boiling water, and sugar in a small bowl. Stir until the sugar dissolves. Add lime juice, chilies, and garlic. Set the sauce aside.
4. Heat oil in a medium pan over high heat. When hot, sauté the onions for about 30 seconds. Add the marinated beef and cook until it's almost done and no longer pink, approximately 20 seconds. Mix in green onion and cook for another 10 seconds. Remove the beef mixture from the heat.
5. Top the noodles with the cooked beef, sprinkle with herbs, drizzle some fish sauce, and garnish with peanuts and chopped green onions. Ready to serve!

Summary:

• Calories: 2326 kcal
• Fat: 71 g
• Protein: 141 g
• Carbs: 276 g
• Potassium: 2904 mg
• Magnesium: 418 mg