Lynne Curry, the author of "Pure Beef" showed Tra'Renee how to stretch steak to serve 4 people.
Asian Beef Noodle Bowl
- All you really need to know to make an awesome bowl of bun is the simple dressing called nuoc cham. You can use some of the dressing to marinate the beef or just grill it as is. This potent dressing adds all the extra flavor you need. Of course, a dab or two of sriricha is never a bad idea.
- Course Main Course
- Cuisine Asian
- Servings 4 people
- 1 16-ounce package vermicelli rice noodles (maifun)
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 1/2 cup warm water
- 3 tablespoons granulated sugar
- 1 garlic clove, minced
- 1-3 serrano chilies, stemmed and very thinly sliced into rounds
- 1 small carrot, cut into matchsticks
- 1 pound lean beef, such as sirloin, cut into 1/2-inch cubess
- 4 large green or red leaf lettuce leaves, separated
- 1 bunch cilantro
- 1 bunch Thai basil
- Boil the rice noodles in plenty of water until tender to the bite, about 3 minutes. Drain, rinse in cold running water, and drain well.
- Combine the fish sauce, lime juice, water, sugar and garlic in a small bowl and stir until the sugar dissolves. It should taste balanced, neither too sweet or too sour. Add the chilies to taste and the carrot.
- Thread the beef onto 4 skewers and grill or broil on high heat, turning the skewers 2-3 times for a total of 4- 5 minutes.
- Tear the lettuce into the bottom of 4 bowls. Make a nest on top with the rice noodles and top with 1 of the beef skewers. Splash on the dressing with as many chilies and carrots as you desire and add plenty of the cilantro and basil leaves.