Steve's Vietnamese Noodle Bowl
1 pound flank steak, thinly sliced
5 clove garlic, minced
2 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons oil
1 tablespoon water
2 tablespoons water
2 tablespoons sugar
4 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 tablespoons fish sauce
8 ounces vermicelli noodles
1/2 cup iceberg lettuce, chopped
2 small carrots, peeled and julienned
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sesame seeds
- Combine garlic, soy sauce, sugar, oil and water and marinade flank steak.
- Bring vinegar, water and sugar to a boil in a small saucepan. Remove from heat and add the garlic, chilies and fish sauce. Set aside.
- Bring a large pot of water to a boil and add the noodles, cooking until tender. Drain and set aside.
- Meanwhile, heat oil in a skillet or wok and add the marinated beef. Fry until no longer pink.
- Serve noodles topped with iceberg lettuce, carrots and beef with a dash of cilantro and sesame seeds. Serve with prepared sauce.
Makes 4 servings