Lemongrass Beef With Vermicelli - cooking recipe

Ingredients

8.75 oz rice vermicelli noodles
1 None carrot, peeled, cut into matchsticks
1 None small cucumber, cut into matchsticks
5.25 oz bean sprouts, trimmed
1/4 cup fresh mint leaves, torn
10.5 oz sirloin steak, thinly sliced
2 tbsp lemongrass, finely chopped
1/4 cup fish sauce
1/2 tsp light soy sauce
1 tbsp sugar
1 None Thai chili, finely chopped
1 None lime, juiced
2 cloves garlic, 1 finely chopped, 1 finely sliced
2 tbsp peanut oil
1 None red onion, thinly sliced
1/4 cup chopped peanuts, toasted

Preparation

Prepare noodles according to package directions. Divide between 4 serving bowls. Top with carrot, cucumber, bean sprouts and mint. Set aside.
Combine beef, lemongrass, 1 tsp fish sauce, soy sauce and 1 tsp sugar. Set aside.
Combine chili, lime juice, chopped garlic and remaining fish sauce and sugar in a small bowl with 1/3 cup water. Set aside.
Heat oil in a wok over high heat. Add sliced garlic and onion. Stir-fry for 30 seconds. Add beef and stir-fry for 3-4 mins, until browned.
Divide between serving bowls then top with peanuts. Drizzle with 1/2 of the sauce. Serve remaining sauce on the side.