Vietnamese Lemongrass Beef

Ingredients

Here are the following ingredients:

Marinated Beef

• 1 cup (250 mL) soy sauce
• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) oyster sauce
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• 1 oz (30 g) minced lemongrass (white part only), about ¼ cup (60 mL)
• ¼ cup (60 mL) Thai chili sauce
• 1 tbsp (15 mL) fish sauce
• 2 red Thai chilies, thinly sliced
• 4 lb (2 kg) Top Sirloin, cut across the grain into ⅛-inch (3 mm) thick slices

Nuoc Cham (Dipping Sauce)

• 1¼ cups (300 mL) granulated sugar
• 1 cup (250 mL) lime juice
• ¾ cup (175 mL) fish sauce
• 1 tbsp (15 mL) Asian chili paste, such as sambal oelek
• 8 cloves garlic, very finely chopped
• 2 red Thai chilies, seeded and minced

Service

• 2 cups (500 mL) canola oil
• 3 oz (90 g) minced lemongrass (white part only), about 1 cup (250 mL)
• 16 cups (4 L) cooked vermicelli noodles, warmed
• 8 oz (250 g) bean sprouts, about 4 cups (1 L)
• 10 oz (300 g) julienned carrot, about 4 cups (1 L)
• 1¼ lb (625 g) quick-pickled cucumber, about 4 cups (1 L)
• 8 oz (250 g) shredded napa cabbage, about 4 cups (1 L)
• 1 cup (250 mL) fresh cilantro leaves
• 1 cup (250 mL) fresh mint leaves
• ¼ cup (60 mL) red Thai chilies, thinly sliced
• 16 lime wedges

Preparation

1. Whisk soy sauce, sugar, oyster sauce, garlic, ginger, lemongrass, chili sauce, fish sauce and chilies. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Nuoc Cham (Dipping Sauce): Whisk 2 cups (500 mL) warm water with sugar, lime juice, fish sauce and chili paste until sugar is dissolved. Stir in garlic and red chilis. Cover and refrigerate.

Service

1. Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Add 1 tbsp (15 mL) lemongrass; cook until softened and fragrant.
2. Remove 4 oz (125 g) beef from marinade, shaking off excess. Add beef to wok; cook without stirring until browned and crispy around the edges.
3. Add 1 cup (250 mL) warm noodles to serving bowl. Top with beef and ¼ cup (60 mL) EACH bean sprouts, carrots, pickled cucumber and cabbage.
4. Garnish with 1 tbsp (15 mL) EACH cilantro and mint leaves and ¾ tsp (4 mL) chilies.
5. Serve with ¼ cup (60 mL) Nuoc Cham and lime wedge.

Beef Cuts