Vietnamese Beef and Rice Vermicelli Stir-Fry (Bún Bò Xào)

Ingredients

• about 450 g Beef sirloin
• about 225 g Rice vermicelli noodles
• 1 medium Carrots
• 1 medium Cucumber
• 1 cup Bean sprouts
• 1/4 cup Mint
• 1/4 cup Cilantro
• 3 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Sugar
• 2 cloves Garlic
• 2 tbsp Lime juice
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Mince the 2 cloves of garlic. In a medium bowl, combine the 3 tablespoons soy sauce, the 1 tablespoon fish sauce, the 1 tablespoon sugar, and the minced 2 cloves of garlic. Thinly slice the about 450 g beef sirloin against the grain into bite-sized pieces, approximately 0.635 cm thick. Add the sliced about 450 g beef sirloin to the bowl with the marinade and toss to coat thoroughly. Let the beef marinate at room temperature for at least 15 minutes.
2. 2Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g rice vermicelli noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them briefly with cool water to prevent sticking, then set aside. Cut the 1 medium carrot into thin matchsticks (julienned). Slice the 1 medium cucumber into thin rounds. Roughly chop the 1/4 cup mint and the 1/4 cup cilantro.
3. 3Heat a large 30.48 cm skillet or wok over high heat until a drop of water evaporates instantly upon contact. Add 1 tablespoon of the 2 tablespoons vegetable oil to the hot skillet. Carefully add the marinated about 450 g beef sirloin to the skillet in a single layer, ensuring not to overcrowd the pan. Stir-fry the beef for 2-4 minutes, turning occasionally, until it is browned on all sides and cooked through; the internal temperature of the beef should reach 71°C. Remove the cooked beef from the skillet and set it aside in a clean bowl.
4. 4Add the remaining 1 tablespoon of the 2 tablespoons vegetable oil to the same 30.48 cm skillet and return it to medium-high heat. Add the julienned 1 medium carrot and the 1 cup bean sprouts to the skillet. Stir-fry for 2-3 minutes, tossing frequently, until the carrots are slightly tender-crisp and the bean sprouts have wilted but still retain a slight crunch.
5. 5Return the cooked about 450 g beef sirloin to the skillet with the stir-fried vegetables. Add the drained about 225 g rice vermicelli noodles to the skillet. Pour the 2 tablespoons lime juice over the mixture. Toss everything together gently for 1-2 minutes, ensuring all ingredients are well combined and heated through.
6. 6Divide the beef, noodle, and vegetable mixture evenly among four serving bowls. Top each bowl with the sliced 1 medium cucumber, the chopped 1/4 cup mint, and the chopped 1/4 cup cilantro. Serve immediately.

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