This Vietnamese lemongrass beef and noodles recipe with a lemongrass-garlic marinade, sautéed beef, vermicelli noodles, and herbs is simple and tasty.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
411 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
Step 2
Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
Step 3
Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
Step 4
Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
Step 5
Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.
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®)
