Directions
- 1Slice the beef thinly and put it in a bowl with bicarb soda, white pepper, cornflour, soy sauce, fish sauce, oyster sauce, and sesame oil.
- 2Let the beef marinate for 5-10 minutes, then stir-fry on high heat until crispy.
- 3Cook the vermicelli noodles according to package instructions.
- 4Rinse the cooked noodles under cold water in a strainer to cool them down.
- 5Add Thai chilies, dried chili flakes, sugar, lime juice, fish sauce, MSG, white pepper, salt, boiling water, and cornflour to a pot.
- 6Heat the sweet chili mixture on low heat until thickened and delicious.
- 7Grate the cucumber and carrots.
- 8Slice the spring onions.
- 9Chop coriander and mint herbs.
- 10Combine the cooled noodles, prepared vegetables, and herbs in a large bowl.
- 11Add the crispy beef to the noodle and vegetable mixture.
- 12Pour the homemade sweet chili sauce over the salad.
- 13Garnish with fried shallots and toasted sesame seeds.
- 14Serve the Beef Vermicelli Bowl.
Ingredients
- 400 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
- 1 Cucumber
- 2 Carrots
- 1 bunch Spring onions
- 1 bunch Chopped herbs (Coriander and Mint)
- 200 g Dried vermicelli noodles
- Fried shallots
- Toasted sesame seeds
- 2 Thai chillies
- 1.5 Tbsp Dried chilli flakes
- 3 Tbsp Sugar
- 2 Limes
- 3 Tbsp Fish sauce
- 1 pinch MSG
- 1 pinch White pepper
- 1 pinch Salt
- 0.25 cup Boiling water
- 2 tsp Cornflour
Equipment
StrainerBowlPanKnifeCutting boardPotLime squeezerSpoonMandoline slicer
Tips
- Use velveting technique with bicarb soda to tenderise cheaper cuts of meat.
- The sweet chili sauce combines chilies, sugar, lime, salt, fish sauce, MSG, boiling water, and cornflour to thicken.
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