Vietnamese Beef Noodle Salad Bowl

Makes 4 servings

Cook Time

5 to 7 minutes

Marinate Time

30 minutes

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 Mazola® 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.