Bún Bò Xào (Stir-Fried Beef with Vermicelli Noodles)

Instructions

1. 1Bring a medium pot of water to a rolling boil over high heat, reaching 100°C. Add the about 225 g rice vermicelli noodles to the boiling water and cook for 3-4 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them under cold water to prevent sticking, then set them aside.
2. 2In a medium bowl, combine the about 450 g thinly sliced beef sirloin, 1 tablespoon of the 3 tablespoons soy sauce, 1 teaspoon sesame oil, and 2 cloves minced garlic. Stir well to coat the beef, then let it marinate at room temperature for 10 minutes.
3. 3Heat a large wok or an approximately 30 cm (30 cm) skillet over high heat until it is very hot, reaching 400-450°F (200-230°C). Add the marinated about 450 g beef sirloin and stir-fry for 3-4 minutes, until the beef is browned and cooked through, with an internal temperature of 58–63°C. Transfer the cooked beef to a clean plate and set it aside.
4. 4In the same hot wok or skillet, add the 1 cup julienned carrots and the 1 cup julienned cucumber. Stir-fry over high heat for 2-3 minutes, until they are slightly tender but still retain a crisp texture. Add the 1 cup bean sprouts and stir-fry for 1 more minute, just until the bean sprouts begin to wilt.
5. 5Return the cooked about 225 g rice vermicelli noodles and the cooked about 450 g beef sirloin to the wok or skillet with the vegetables. Pour the remaining 2 tablespoons of the 3 tablespoons soy sauce, the 2 tablespoons oyster sauce, and the 2 tablespoons hoisin sauce over all the ingredients. Stir gently to combine everything and heat through for 1-2 minutes, ensuring the entire mixture is hot. Divide the 4 cups lettuce among four serving bowls, spoon the stir-fried beef and noodle mixture over the lettuce in each bowl, and garnish each serving with 2 tablespoons crushed peanuts.

Substitutions

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