Vietnamese Beef Salad (Bún bò xào)

Ingredients

• about 450 g Beef sirloin
• about 225 g Rice noodles
• 4 cups Lettuce
• 1 cup Cucumber
• 1 cup Bean sprouts
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 3 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 cloves Garlic
• 0.25 tsp Red pepper flakes
• 1 tbsp Sesame oil

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

Instructions

1. 1Bring 8 cups of water to a rolling boil in a large pot. Add the about 225 g rice noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Immediately drain the noodles in a colander, then rinse them thoroughly under cold running water for 1 minute to stop the cooking and prevent sticking. Set the cooled noodles aside.
2. 2Slice the about 450 g beef sirloin very thinly, about 0.3175 cm thick, against the grain into 5.08 cm long pieces. Place the sliced beef in a medium bowl, add the 1 tbsp sesame oil, and toss until the beef is evenly coated.
3. 3Heat a 30.48 cm skillet or wok over high heat until it is very hot, reaching approximately 204.4°C (200°C). Add the sesame oil-coated about 450 g beef sirloin in a single layer and stir-fry for 3-5 minutes, stirring frequently, until the beef is browned on all sides and no longer pink in the center. Remove the cooked beef from the skillet and set it aside in a clean bowl.
4. 4Mince the 2 cloves garlic. In a medium bowl, whisk together the 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp sugar, the minced 2 cloves garlic, and 0.25 tsp red pepper flakes until the sugar is completely dissolved and the dressing is well combined.
5. 5Wash and dry the 4 cups lettuce, then tear or chop it into bite-sized pieces. Slice the 1 cup cucumber into thin half-moons. Divide the prepared 4 cups lettuce evenly among four serving bowls, then top the lettuce in each bowl with an equal portion of the cooled about 225 g rice noodles. Arrange the cooked about 450 g beef sirloin, the sliced 1 cup cucumber, 1 cup bean sprouts, 0.25 cup mint leaves, and 0.25 cup cilantro over the noodles in each bowl.
6. 6Drizzle the prepared dressing evenly over the contents of each of the four bowls. Serve the Vietnamese Beef Salad immediately.

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