A quick and satisfying dinner salad features lemongrass beef, bean sprouts, cucumbers, lettuce. Serve with the famous dipping fish sauce.
Beef: In a mixing bowl, combine beef, garlic powder, black pepper, oyster sauce, sugar, lemongrass and chicken powder. Marinate for 15 minutes.
While waiting for the beef, cook the vermicelli noodles according to package instruction. Drained and divide noodles into bowls.
Dipping sauce: In a small bowl, whisk together fish sauce, boiling water, sugar until dissolved. Add in lime juice, chillis and garlic. Set aside.
In a medium pan, heat oil over high heat. Once hot, add in onions. Cook briefly for 30 seconds. Toss in the beef and cook until almost cooked through and no longer pink, about 20 seconds. Add in green onion and cook for another 10 seconds. Remove beef mixture from heat.
Place cooked beef over noodles, toss with herbs and drizzles some fish sauce over. Garnish with peanuts and chopped green onions. Serve!
(1) To make it easier to slice the beef, place in the freezer for 15 minutes.
(2) You can find frozen minced lemongrass in the freezer section of international groceries. If you can't find it, replace with fresh lemongrass but using white part only.
(3) Chicken powder gives it more flavor, you can omit if you don't have it on hand.
It is best to stir fry beef in batches to avoid crowding the pan. I have a medium skillet and cooked the beef in two batches. Also high heat is very important so make sure the skillet is extremely hot before adding in the beef.
To save time, while the beef is resting, prepare the noodles, herbs and dipping sauce.