Lemongrass Beef Rice Noodle Salad

Cool rice‑noodle bowl loaded with lemongrass‑marinated beef, herbs, crunchy veg and nuoc cham dressing.

Ingredients

• 12 oz flank steak, thinly sliced
• Marinade: 1 tbsp lemongrass paste, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp garlic
• 8 oz rice vermicelli, cooked & chilled
• 1 cup shredded lettuce, 1 cup cucumber strips, 1/2 cup carrot ribbons, 1/4 cup mint & basil
• Dressing: 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, chili flakes
• 1 tbsp vegetable oil, roasted peanuts optional

Instructions

1. PREP AHEAD
2. - Slice flank steak thin; marinate with lemongrass paste, fish sauce, sugar, garlic 15 min.
3. - Cook rice vermicelli; rinse cold; drain.
4. - Shred lettuce; cut cucumber strips, carrot ribbons; pick mint and basil leaves.
5. - Whisk dressing: fish sauce, lime juice, sugar, chili flakes until dissolved.
6. - Heat grill pan medium-high.
7. COOKING STEPS
8. 1. Sear marinated beef in hot oil 2 min per side until charred but tender.
9. 2. Arrange chilled noodles in bowls; top with lettuce, cucumber, carrot, herbs.
10. 3. Add warm lemongrass beef slices; drizzle nuoc-cham dressing generously.
11. 4. Sprinkle roasted peanuts if using and serve immediately.
12. (Active time ≈ 20 min | Total ≈ 30 min)

Nutrition Facts