Spicy Vietnamese Beef Noodle Bowl Recipe
he combination of tender beef, aromatic herbs, and zesty spices creates a taste and flavors that dance on the palate.
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Servings: 8 Servings
Calories: 379 kcal
Equipment
- Large pot: Used to boil water for cooking rice noodles.
- Skillet or wok: Used to sauté the beef.
- Small bowl: Used for combining the ingredients to make the sauce.
- Serving bowls: Used to assemble and serve the Spicy Vietnamese Beef Noodle Bowls.
- Cutting board and knife: Used for slicing the beef and preparing the vegetables.
- Wooden spoon or spatula: Used for stirring and tossing ingredients while cooking.
- Colander: Used for draining the cooked rice noodles.
- Small whisk or fork: Used for mixing the sauce ingredients.
Ingredients
- 1.5 pounds beef such as flank steak or sirloin, thinly sliced
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh herbs such as cilantro, Thai basil, and mint, roughly chopped
- 1 cucumber thinly sliced
- 4 green onions sliced
- 2-3 red chilies thinly sliced
- 4 garlic cloves minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 lime cut into wedges
- Salt and pepper to taste
Instructions
Prepare the Beef:
- a. Thinly slice 1.5 pounds of beef, such as flank steak or sirloin.
- b. Season the beef with salt and pepper to taste.
Cook the Rice Noodles:
- a. Bring a large pot of water to a boil.
- b. Add the rice noodles to the boiling water and cook according to package instructions until they are tender but still firm.
- c. Drain the noodles and rinse them with cold water to prevent sticking.
Sauté the Beef:
- a. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- b. Add the sliced beef to the skillet and cook until it is browned and cooked through.
- c. Remove the beef from the skillet and set it aside.
Prepare the Sauce:
- a. In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the juice of 1 lime.
- b. Stir the sauce mixture until the sugar is dissolved.
Assemble the Noodle Bowls:
- a. Divide the cooked rice noodles among 8 serving bowls.
- b. Top each bowl with a portion of the cooked beef.
- c. Add a handful of bean sprouts, sliced cucumber, and sliced green onions to each bowl.
- d. Drizzle the sauce mixture over the noodle bowls.
Garnish and Serve:
Notes
Thinly slice the beef against the grain for tender and juicy meat.
Soak the rice noodles in hot water for a few minutes before cooking to soften them.
Prepare all the ingredients beforehand for efficient and smooth cooking.
Use a non-stick skillet or well-seasoned wok to prevent the beef from sticking.
Adjust the spiciness of the dish by adding more or less red chilies to suit your preference.
Garnish the bowls just before serving to maintain the freshness of the herbs.
Nutrition
Calories: 379kcal | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 721mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 829IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 3mg
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