Vietnamese-Inspired Beef & Noodle Bowl

8 minutes
Prep time

6 minutes
Cook 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

Stovetop, Grater, Colander, Frying pan, Knife

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!