Spicy Lemongrass Beef Noodle Salad with Crispy Shallots

Instructions

1. 1

   Thinly slice the beef against the grain. In a medium bowl, combine beef with 1 tablespoon fish sauce and 1 teaspoon soy sauce. Marinate for at least 15 minutes.

   ~20 min
2. 2

   While beef marinates, prepare the crispy shallots. Heat vegetable oil in a frying pan over medium-high heat. Add thinly sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

   ~10 min
3. 3

   Cook rice noodles according to package directions. Drain in a colander and rinse with cold water to prevent sticking.

   ~5 min
4. 4

   In a large bowl, whisk together the remaining 1 tablespoon fish sauce, remaining 2 tablespoons lime juice, minced garlic, chopped lemongrass, chopped chilies, and brown sugar. This is your dressing.

   ~2 min
5. 5

   Heat a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove beef from the wok.

   ~3 min
6. 6

   Add the cooked rice noodles, julienned cucumber, julienned carrot, fresh mint, and fresh cilantro to the large bowl with the dressing. Toss gently to combine.

   ~2 min
7. 7

   Divide the noodle mixture among serving bowls. Top with the stir-fried beef, crispy shallots, and chopped roasted peanuts.

   ~1 min