Lemongrass Beef with Rice Vermicelli (Vietnamese Style)

1. 1

   Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain the noodles and rinse with cold water, stirring to separate. Set aside.

2. 2

   In a bowl, combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic. Add the steak, toss to coat, and let sit at room temperature for 30 minutes.

3. 3

   Meanwhile, in a medium bowl, combine water, white sugar, and lemon juice; stir until the sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust the seasonings. Set the sauce aside.

4. 4

   Heat a large skillet over medium-high heat. Remove the steak from the marinade. Add the steak to the skillet; cook until slightly pink in the centers, 5 to 6 minutes per side.

5. 5

   Divide the noodles among four bowls; top with the steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle the sweetened fish sauce on top to serve.

• Calories 463.84 kcal High
• Protein 33.67 g Good Source
• Carbs 61.5 g Moderate
• Total Fat 9.59 g Moderate
• Saturated Fat 4.12 g High
• Trans Fat 0.33 g High
• Cholesterol 56.69 mg Moderate
• Sodium 1996.32 mg High
• Fiber 2.57 g Low Source
• Sugar 11.07 g High
• Added Sugar 0.96 g Low Source
• Calcium 81.83 mg Low Source
• Iron 5.4 mg Good Source
• Potassium 814.73 mg Moderate
• Vitamin A 143.82 mcg_rae Moderate
• Vitamin C 13.08 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Sulfites
• Garlic 🧄
• Alcohol 🚫🍷