Vietnamese Lemongrass Beef Noodle Salad

Name: Vietnamese Lemongrass Beef Noodle Salad
Total time: 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 16 ounces beef flank steak; ½ teaspoon garlic powder; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1 tablespoon fresh lemongrass, minced; 1 teaspoon chicken powder; 2 tablespoons vegetable oil; 1 bunch green onion, cut into 2-inch pieces; 10 ounces vermicelli noodles, uncooked; ¼ cup fish sauce; ¼ cup boiling water; 3 tablespoons sugar for dressing; 1 tablespoon fresh lime juice; 1 whole Thai chili, minced; 2 cloves garlic cloves, minced

Recipe GLPReab3cdd11f1131

Vietnamese

Salad

10 min

498 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant Vietnamese noodle salad featuring tender lemongrass-marinated beef paired with vermicelli noodles and a bright, tangy dressing. This quick and refreshing dish combines aromatic spices, citrus, and a savory fish sauce base for an authentic Southeast Asian flavor profile.

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Ingredients

16 ounces beef flank steak

½ teaspoon garlic powder

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon fresh lemongrass, minced

1 teaspoon chicken powder

2 tablespoons vegetable oil

1 bunch green onion, cut into 2-inch pieces

10 ounces vermicelli noodles, uncooked

¼ cup fish sauce

¼ cup boiling water

3 tablespoons sugar for dressing

1 tablespoon fresh lime juice

1 whole Thai chili, minced

2 cloves garlic cloves, minced

Directions

Slice the beef flank steak thinly against the grain into bite-sized strips.
In a bowl, combine the beef strips with garlic powder, oyster sauce, 1 teaspoon sugar, minced lemongrass, and chicken powder. Toss to coat evenly and let rest for 1 minute.
Heat vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef and cook for 2–3 minutes, stirring frequently, until browned and cooked through (165°F internal temperature for doneness). Transfer to a plate.
In the same skillet, briefly add the green onion pieces and stir-fry for 30 seconds until lightly wilted. Remove and set aside.
Prepare the vermicelli noodles according to package directions, then drain well and transfer to a large mixing bowl.
Make the dressing by combining fish sauce, boiling water, 3 tablespoons sugar, lime juice, minced Thai chili, and minced garlic in a small bowl. Stir until sugar dissolves.
Pour the warm dressing over the cooked noodles and toss to combine evenly.
Add the cooked beef and wilted green onions to the noodles and toss gently to distribute. Serve immediately while still warm.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass and Thai chili require a special trip to an Asian market or the international aisle at Harris Teeter or Kroger, a real friction point for a weeknight meal. The stated 10 minutes ignores marinating the beef and cooking it properly; realistically add 20 minutes minimum, bringing true time to 30 minutes. At roughly $8 to $10 per serving for flank steak and specialty ingredients, this is a premium-cost dish. The salad comes together quickly once cooking is done and reheats unevenly, so it is best eaten fresh the same night.