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Vietnamese Beef Noodle Salad Bowl

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Many of the delicious ingredients found in pho but instead we've created a savoury crisp and cool salad.

 
 
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SKILL LEVEL
Serves
4 servings
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
Marinade for Beef
1 tablespoon sugar
1-1/2 teaspoons Fleischmann's® Corn Starch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fish sauce
1 tablespoon ponzu OR fresh lime juice
1 teaspoon chile garlic sauce
12 ounces beef sirloin steak, cut into thin bite size pieces, about 1/4 x 1-inch
1 cup thinly sliced onion
2 tablespoons minced fresh garlic
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
Chile Sauce
2 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons water
1 lime, juiced
1 teaspoon chile-garlic sauce
Noodle Salad
4 cups thinly sliced green leaf lettuce
1/2 English cucumber, cut into match-sticks
1 cup shredded carrots
8 ounces rice noodles, prepared according to package directions
2 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
1/4 cup chopped peanuts, if desired
 
 
Instructions
 

Whisk sugar, corn starch, salt and pepper together in a shallow dish. Add fish sauce, ponzu and chile garlic sauce; stir to combine. Add beef; toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes to let flavors develop.

Combine Chile Sauce ingredients in a small bowl; set aside.

Place all Noodle Salad ingredients in a large bowl.

Heat oil in large, nonstick skillet over medium-high heat. Remove beef from marinade; discard any remaining marinade.  Add beef, onion and garlic. Sauté 5 to 7 minutes or until beef is cooked through. Pour beef and onions over top of salad; toss until all ingredients are thoroughly mixed.

Divide equally between 4 noodle bowls. Serve with Chile Sauce and chopped peanuts, if desired.

 
Total Time
 
Cook Time 5 to 7 minutes
Marinate Time 30 minutes
 
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