Beef Vermicelli Bowl 🥗
INGREDIENTS
Steak and marinade
400 - 500 g skirt or flank steak
1 tsp bicarb soda
1 tsp white pepper
1 Tbsp cornflour
2 Tbsp soy sauce (dark if possible)
1 Tbsp fish sauce
1 Tbsp oyster sauce
2 tsp sesame oil
Noodles and veggies
1 cucumber, grated
2 carrots, grated
1 bunch spring onions, sliced
1 bunch chopped herbs (I did Coriander and Mint)
200 g dried vermicelli noodles, cooked and cooled down with water
Toppings
Fried shallots
Toasted sesame seeds
My Thai sweet chilli:
2 Thai chilli’s, finely diced
1 1/2 Tbsp dried chilli flakes
3 Tbsp sugar
2 - 3 limes
3 Tbsp fish sauce
Pinch of MSG
Pinch of white pepper
Pinch of salt
1/4 cup boiling water
2 tsp cornflour
INSTRUCTIONS
- 1
Slice beef thinly and put in bowl with all ingredients, let sit for 5-10 minutes, stir on high heat until crispy
- 2
All sweet chilli ingredients to pot on low heat until thickened and delicious
- 3
Cook noodles per packet instructions and cool them down running under cold water in a strainer
- 4
Slice/grate all your veg
- 5
Combine and serve with fried shallots and sweet chilli