Vietnamese Lemongrass Beef and Noodles

This classic, satisfying Vietnamese noodle dish gains flavor from a lemongrass and soy-marinated flank steak and fresh herbs--perfect for a quick dinner.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 411 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon dry sherry
• 2 cloves garlic, finely minced
• 1 cup fresh bean sprouts, or to taste
• 1 bunch cilantro, chopped, or to taste
• 2 tablespoons warm water, or more as needed
• 1 pound flank steak, thinly sliced
• 1 (8 ounce) package rice vermicelli noodles
• 2 tablespoons soy-based liquid seasoning (such as Maggi®)
• 2 fresh red Thai chile peppers, minced
• 1 bunch Thai basil leaves, chopped, or to taste
• 0.5 medium lemon, juiced
• 0.25 cup fish sauce
• 0.33333334326744 cup minced lemongrass

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.

Step 2

Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.

Step 3

Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.

Step 4

Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.