Beef Vermicelli Bowl
What You Will Need
Ingredients
- flank steak, cut into thin strips against the grain
- vermicelli noodles (Dong Guan style), to taste
- 1 Tbsp. oil
- Toppings:
- 5 – 6 lettuce leaves, shredded
- 1 large cucumber, chopped in matchsticks
- pickled carrots, to taste
- ½ lime
- roasted peanuts, crushed (optional)
- 1/4 bunch cilantro, roughly chopped
- bean sprouts, to taste
- handful of mint leaves (optional)
Marinade
- 3 garlic cloves, finely chopped
- 3 tsp. Lee Kum Kee Sriracha Chili Sauce
- 4 tsp. Lee Kum Kee Pure Sesame Oil
- 3 tsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
- 3 tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/zVOoMVvYasY
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Combine all the marinade ingredients in a bowl, reserving ¼ of it for dressing the finished bowl. In the remaining marinade, mix in the beef strips and set aside.
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Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
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Heat a large skillet or wok on medium-high. Add 1 Tbsp. of oil and flash fry the beef strips until medium/medium-rare.
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Bowl Assembly: In each bowl, place the rice noodles in first and then all the toppings on top. Pour the reserved marinade/dressing over the top and finish with crushed peanuts (if using). Enjoy!
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