Vietnamese-Inspired Beef Noodle Bowl
This Vietnamese-Inspired Beef Noodle Bowl is a fresh and flavorful dish! Tender stir-fried beef, crisp cucumbers, carrots, and lettuce are served over rice noodles and topped with spicy chili oil for the perfect balance of heat and texture.
Equipment
Ingredients
- 1.5 lbs flank steak thinly sliced against the grain
- 8 oz rice noodles
- 2 tbsp avocado oil or any neutral cooking oil
Flank Steak Marinade
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp brown sugar
- ½ tsp sesame oil
- ½ tsp baking soda
- 1 tbsp cornstarch
Toppings
- 1 cucumber cut into thin strips
- 2 carrots peeled and cut into thin strips
- 2 cups chopped romaine lettuce
- chili oil for topping
- hoisin for topping
Instructions
- Slice the flank steak, against the grain, into thin strips. In a mixing bowl, add the flank steak with coconut aminos, rice vinegar, mirin, brown sugar, sesame oil, baking soda and cornstarch. Set aside and let marinate for 15 minutes or up to 2 hours.
- Prep the vegetables.
- Cook the rice noodles according to the directions on the package.
- Heat the avocado oil in a large skillet on medium high heat. Once the oil is hot, add in the flank steak strips in an even layer. Do not overcrowd the pan. You may need to cook the steak in batches. Cook for 2-3 minutes on each side or until you have a nice sear on the beef and it is cooked to your desired doneness.
- Assemble your bowl with the rice noodles, flank steak, carrots, cucumbers and romaine lettuce. Drizzle with chili oil and hoisin sauce for extra spice and flavor. Enjoy!
Notes
- When preparing the flank steak, be sure you are slicing the flank steak against the grain. This will ensure the steak stays super tender.
- Store your leftovers in the fridge for up to 4 days.
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