Ingredients
Equipment
Method
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.