Vietnamese Beef Salad with Rice Noodles (Bun Bo Xao)

Ingredients

• 1 lb Beef sirloin
• 8 oz Rice vermicelli noodles
• 4 cups Lettuce
• 1 medium Cucumber
• 1 medium Carrots
• 1/4 cup Mint
• 1/4 cup Cilantro
• 3 tbsp Soy sauce
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 clove Garlic
• 1/4 tsp Red pepper flakes
• 1 tbsp Vegetable oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice vermicelli noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the noodles immediately using a colander, then rinse them thoroughly with cold water to stop the cooking and prevent sticking. Set aside.
2. 2Wash the 4 cups of lettuce and tear or chop it into bite-sized pieces. Peel the 1 medium cucumber and slice it into thin half-moons, about 1/8-inch (3 mm) thick. Peel the 1 medium carrot and grate it or cut it into thin matchsticks. Roughly chop the 1/4 cup of mint and the 1/4 cup of cilantro.
3. 3Place the 1 lb of beef sirloin on a cutting board. Using a sharp knife, slice the beef thinly, about 1/8-inch (3 mm) thick, against the grain.
4. 4In a small bowl, combine the 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, the minced 1 clove of garlic, and the 1/4 teaspoon of red pepper flakes. Whisk until the sugar is dissolved and the dressing is well combined. Set aside.
5. 5Heat a 10-inch (25 cm) skillet over medium-high heat (375-400°F / 190-205°C). Add the 1 tablespoon of vegetable oil and swirl to coat the bottom. Add the sliced 1 lb of beef sirloin to the hot skillet and stir-fry for 3-5 minutes, turning occasionally, until the beef is browned on all sides and cooked through, reaching an internal temperature of 145°F (63°C). Stir in 1 tablespoon of the prepared dressing and cook for 30 seconds more, ensuring the beef is coated. Remove the beef from the skillet and set it aside.
6. 6In a large serving bowl, combine the drained 8 oz of rice vermicelli noodles, the 4 cups of lettuce, the sliced 1 medium cucumber, the grated 1 medium carrot, the chopped 1/4 cup of mint, and the chopped 1/4 cup of cilantro. Add the stir-fried 1 lb of beef sirloin on top. Drizzle the remaining dressing evenly over the ingredients. Gently toss all ingredients together until well combined and coated with the dressing. Serve immediately.

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