Charbroiled Beef Vermicelli Recipe

Ingredients

• 2 strip or skirt steaks, approximately 1 lb each
• 1 package of rice vermicelli noodles
• 1 cucumber, peeled, seeded and cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• Fresh mint and/or cilantro to garnish
• For the Beef Marinade:
• 2 Tbsp fish sauce
• 3 Tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp sesame oil
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 inch fresh ginger, peeled and grated
• 1 Tbsp fresh lemongrass, finely diced (remove tough outer leaves and discard the lower bulb)
• 1 green onion, finely chopped
• 1 red chili pepper, finely chopped
• For the Dipping/Drizzling sauce:
• Juice of 2 limes
• 3 Tbsp brown sugar
• 3 Tbsp fish sauce
• 2 large garlic cloves, minced
• 1 red chili, minced
• ½ cup water

Directions

1.

Make your marinade and dipping sauce and set aside.

2.

Prep your cucumber and bell pepper and set aside.

3.

Trim the surface fat off the steaks and cut them across the grain into thin strips.

4.

Put your beef strips into a large plastic zip lock bag and toss with the beef marinade. Refrigerator for at least 2 hours (or overnight).

5.

Right before grilling, bring a pot of water to a boil, add the vermicelli noodles and cook for 2 to 4 minutes. The noodles will turn mushy and sticky if overcooked, so pull them off the heat as soon as they’re tender and drain. Rinse with cold water and set aside.

6.

Heat your grill or grill pan to high. Grill the beef until cooked through and lightly charred on both sides, about 1 to 2 minutes each side. Since the beef strips are very thin, they cook quickly.

7.

To assemble, place some vermicelli noodles in the bottom of a bowl, top with the charbroiled beef and matchstick veggies. Garnish with mint or cilantro and drizzle a couple tablespoons of the dipping sauce on top. Enjoy!