Lemongrass Beef With Vermicelli

• 8.75 oz rice vermicelli noodles
• 1 None carrot, peeled, cut into matchsticks
• 1 None small cucumber, cut into matchsticks
• 5.25 oz bean sprouts, trimmed
• 1/4 cup fresh mint leaves, torn
• 10.5 oz sirloin steak, thinly sliced
• 2 tbsp lemongrass, finely chopped
• 1/4 cup fish sauce
• 1/2 tsp light soy sauce
• 1 tbsp sugar
• 1 None Thai chili, finely chopped
• 1 None lime, juiced
• 2 cloves garlic, 1 finely chopped, 1 finely sliced
• 2 tbsp peanut oil
• 1 None red onion, thinly sliced
• 1/4 cup chopped peanuts, toasted

1. Prepare noodles according to package directions. Divide between 4 serving bowls. Top with carrot, cucumber, bean sprouts and mint. Set aside.
2. Combine beef, lemongrass, 1 tsp fish sauce, soy sauce and 1 tsp sugar. Set aside.
3. Combine chili, lime juice, chopped garlic and remaining fish sauce and sugar in a small bowl with 1/3 cup water. Set aside.
4. Heat oil in a wok over high heat. Add sliced garlic and onion. Stir-fry for 30 seconds. Add beef and stir-fry for 3-4 mins, until browned.
5. Divide between serving bowls then top with peanuts. Drizzle with 1/2 of the sauce. Serve remaining sauce on the side.

rice vermicelli noodles, carrot, cucumber, bean sprouts, fresh mint, fish sauce, soy sauce, sugar, chili, lime, garlic, peanut oil, red onion, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/26918 (may not work)