Gluten-Free Beef and Rice Noodle Salad (Bun Bo Xao)

Ingredients

• 8 oz Rice noodles (gluten-free)
• 1 lb Beef sirloin
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Brown sugar
• 2 cloves Garlic
• 2 tablespoons Vegetable oil
• 1 medium Carrot
• 1 medium Cucumber
• 6 leaves Lettuce
• 1/4 cup Mint
• 1/4 cup Cilantro
• 4 tablespoons Rice vinegar
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 1 tablespoon Sugar
• 2 tablespoons Crushed peanuts

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice noodles to the boiling water. Cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the noodles immediately in a colander and rinse them thoroughly under cool running water for 30 seconds to stop the cooking and prevent sticking. Set aside to drain completely.
2. 2Slice the 1 lb of beef sirloin across the grain into thin strips, about 1/4-inch (0.6 cm) thick. Mince the 2 cloves of garlic. In a medium bowl, combine the beef strips, the minced 2 cloves of garlic, 2 tablespoons of gluten-free soy sauce, and 1 tablespoon of brown sugar. Stir well to ensure all beef strips are coated, then let the beef marinate at room temperature for at least 15 minutes.
3. 3Use a vegetable peeler to peel the 1 medium carrot and the 1 medium cucumber. Cut both the 1 medium carrot and the 1 medium cucumber into thin matchsticks, approximately 2 inches (5 cm) long. Tear the 6 leaves of lettuce into bite-sized pieces. In a small bowl, whisk together 4 tablespoons of rice vinegar, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of sugar until the sugar is fully dissolved.
4. 4Heat a 12-inch skillet or wok over high heat until it is very hot, about 3 minutes (the pan should shimmer slightly). Add 2 tablespoons of vegetable oil to the hot pan. Carefully add the marinated beef in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry the beef for 2-3 minutes, turning occasionally, until it is browned, slightly charred in spots, and cooked through to an internal temperature of 145°F (63°C). Transfer the cooked beef to a clean plate.
5. 5Divide the torn 6 leaves of lettuce evenly among 4 serving bowls. Top the lettuce with equal portions of the cooked 8 oz of rice noodles. Arrange the stir-fried 1 lb of beef over the noodles, then add the julienned 1 medium carrot and 1 medium cucumber on top of the beef. Evenly sprinkle 1/4 cup of fresh mint and 1/4 cup of fresh cilantro over each salad. Drizzle the prepared dressing over each bowl and finish by sprinkling 2 tablespoons of crushed peanuts over the top of each salad.

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