A: | 4T brown sugar |
3T rice vinegar | |
4T lime juice | |
B: | 2C water |
2t fish sauce | |
1" ginger, minced | |
1 red chile | |
1 green chile | |
C: | 12oz vermicelli noodles |
D: | 1# beef skirt, sliced to 1/4" |
1t fish sauce | |
1T brown sugar | |
3c garlic, minced | |
3T lemon grass | |
E: | 2T canola oil |
F: | 1 head lettuce |
4 green onions | |
1 carrot, julienned | |
1 cucumber, julienned | |
3" radish, julienned | |
3C cilantro, mint, basil, chopped | |
4T roasted peanuts, crushed | |
1/2C bean sprouts | |
1. | Combine (A) and stir. Add (B), refrigerate (can be prepped 1 day). |
2. | Bring pot of water to boil, add (C) and remove from heat. Rinse with cold water after 6 minutes. |
3. | Combine (D), rubbing sauce into meat. Let stand 15 minutes. |
4. | Stir-fry beef in (E), using wok over high heat. |
5. | Assemble plates with (F): lettuce, noodles, beef, veggies, herbs, peanuts, sprouts. Drizzle with sauce and serve with remaining sauce. |
Servings: 4