VIETNAMESE LEMONGRASS BEEF NOODLE BOWL

Vietnamese Lemongrass Beef Noodle Bowl image

Provided by barbara lentz

Categories Beef

Time 5m

Number Of Ingredients 30

FOR THE MARINATED BEEF
1/2 lb thinly shaved rib eye beef
1 Tbsp finely diced red chilies
2 Tbsp garlic minced
3 Tbsp lemongrass stalks pale lower stalks only hard parts discarded soft parts minced
2 Tbsp fish sauce
1 Tbsp soy sauce
3 Tbsp sugar
1 tsp sesame oil
FOR THE SOY BRAISED SHIITAKE MUSHROOMS
8 oz shiitake mushrooms sliced
2 Tbsp veg oil
1 Tbsp each garlic and ginger minced
1 Tbsp each soy sauce and sugar
VIETNAMESE DIPPING SAUCE
1/4 c each lime juice and fish sauce
1/2 c rock sugar crushed
8 clove garlic minced
1 tsp dried bird's eye chili flakes
FOR THE BOWL
2 Tbsp veg oil
2 large shallots sliced
8 oz package vermicelli rice noodles cooked according to package directions
1 medium carrot shredded
1 c bean sprouts
1 c bok choy
4 green onions chopped
1/4 c thai basil chopped
1/4 c roasted peanuts chopped
lime wedges for serving

Steps:

1. For the beef Mix the marinade ingredients together and add the beef. Place in fridge and let marinate overnight.
2. For the mushrooms Heat the oil in a wok or saute pan. Add the Shiitake mushroom and cook until browned. Add the garlic and ginger and cook another 30 seconds. Add 1/4 cup water the soy sauce, and the sugar. let simmer 5 minutes.
3. Add 1/2 water to a saucepan. Add the lime juice, fish sauce and rock sugar. Cook until sugar has melted. Remove from heat and let cool. Stir in the garlic and chilis. Set aside in fridge
4. For the dish. Add oil to a wok or skillet. add the shallots and cook until browned. Add the beef with half the marinade discarding the rest Stir in the car stir fry 1 minutes. Add the mushrooms, carrots, bok choy and green onions. Cook 1 minutes.
5. Add the noodles Stir well. Add half of the dipping sauce. Remove from heat. Place into bowls. top with bean sprouts, basil, and peanuts. Serve with lime wedges to squeeze over just before eating.