Friday, 26 August 2011

Lemongrass Beef with cold noodles

This is one of my go to recipes with big flavour. We all love this, it's quick and can easily be eaten on a hot summers day.

1 pack of vermicelli noodles
1 lb of top sirloin or flank, sliced thinly across the grain
3 tbsp minced lemongrass
3 tbsp oyster sauce
2 tbsp fish sauce
4 cloves garlic minced
3 tbsp canola oil
 1/2 red onion or regular onion sliced
handful of cilantro
head of green leaf lettuce
nuoc cham

The night before combine the beef with lemongrass, oyster sauce, fish sauce, and garlic. Leave in the fridge overnight. The next day boil the vermicelli noodles. Strain them and allow to cool to room temperature. Heat 1 tbsp oil over high heat, saute onion for about 1 minute, remove from pan and set aside. Heat the rest of the oil, add the beef and stir fry until no longer pink. Remove from heat and mix it in with the onion. Serve with cilantro, lettuce and pour nuoc cham over top.

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