
Easy

Vietnamese-Inspired Beef & Noodle Bowl
8 minutesPrep time
6 minutesCook time
561 cal.Per serving
Ingredients for 1

2 oz
Vermicelli (rice noodles)

4 oz
Flank steak

1/4
Cucumber

2 tbsp
Soy sauce

1 tbsp
Rice vinegar

1 tsp
Sugar (granulated)

1/2
Carrots (fresh)

optional
1 tbsp
Peanuts

optional
1 tbsp
Cilantro (fresh)

optional
1 tsp
Fish sauce
Utensils
Stovetop, Grater, Colander, Frying pan, Knife
recipe
- Step 1
Prepare the rice noodles according to the package instructions. - Step 2
Wash & trim the cucumber. Slice the cucumber into half-moons. Add the cucumber to a small bowl. - Step 3
Peel & grate the carrot. - Step 4
Transfer the carrots to a small bowl. Add half of the sugar, vinegar & soy sauce to the carrots. Add a drizzle of oil & fish sauce (optional). Stir. Add the rest of the sugar & vinegar to the cucumber bowl. Season the cucumber with salt & pepper. Stir. - Step 5
Thinly slice the steak. Heat a drizzle of oil in a pan over medium-high heat. Add the steak to the pan. Cook, stirring for 2 min. - Step 6
Add the remaining soy sauce to the pan. Add a splash of water. Cook, stirring until the steak is cooked to your liking. Then remove from heat. - Step 7
Arrange the drained noodles, carrots & cucumber in a serving bowl. Drizzle any remaining sauce from the small bowls over top. - Step 8
Add the beef & pan sauce to the bowl. Garnish with chopped peanuts & fresh cilantro (optional). Enjoy!