Vietnamese Beef Noodle Salad Bowl

Ingredients

• 
  Marinade for Beef
• 1 tablespoon sugar
• 1-1/2 teaspoons Argo® 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 corn 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

Directions

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.