Vietnamese Lemongrass Beef Noodle Bowl | Just A Pinch Recipes
For the beef Mix the marinade ingredients together and add the beef. Place in fridge and let marinate overnight. For the mushrooms Heat the oil in a wok or saute pan. Add the...
Ingredients
- ## FOR THE MARINATED BEEF
- 1/2 pound(s) thinly shaved rib eye beef
- 1 tablespoon(s) finely diced red chilies
- 2 tablespoon(s) garlic minced
- 3 tablespoon(s) lemongrass stalks pale lower stalks only hard parts discarded soft parts minced
- 2 tablespoon(s) fish sauce
- 1 tablespoon(s) soy sauce
- 3 tablespoon(s) sugar
- 1 teaspoon(s) sesame oil
- ## FOR THE SOY BRAISED SHIITAKE MUSHROOMS
- 8 ounce(s) shiitake mushrooms sliced
- 2 tablespoon(s) veg oil
- 1 tablespoon(s) each garlic and ginger minced
- 1 tablespoon(s) each soy sauce and sugar
- ## VIETNAMESE DIPPING SAUCE
- 1/4 cup(s) each lime juice and fish sauce
- 1/2 cup(s) rock sugar crushed
- 8 clove(s) garlic minced
- 1 teaspoon(s) dried bird's eye chili flakes
- ## FOR THE BOWL
- 2 large shallots sliced
- 8 ounce(s) package vermicelli rice noodles cooked according to package directions
- 1 medium carrot shredded
- 1 cup(s) bean sprouts
- 1 cup(s) bok choy
- 4 green onions chopped
- 1/4 cup(s) thai basil chopped
- 1/4 cup(s) roasted peanuts chopped
- lime wedges for serving
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