Vietnamese Lemongrass Beef Noodle Salad

• 16 ounces beef flank (cut against the grain)
• 1/2 teaspoon garlic powder
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon minced lemongrass (or fresh lemongrass)
• 1 teaspoon chicken powder
• 2 tablespoons vegetable oil
• 1 bunch green onion
• 10 ounces vermicelli noodles
• 1/4 cup fish sauce
• 1/4 cup boiling water
• 3 tablespoons sugar
• 1 tablespoon lime juice (1/2 a lime)
• 1 thai chili
• 2 cloves garlic (minced)

1. Beef: In a mixing bowl, combine beef, garlic powder, black pepper, oyster sauce, sugar, lemongrass and chicken powder. Marinate for 15 minutes.
2. While waiting for the beef, cook the vermicelli noodles according to package instruction. Drained and divide noodles into bowls.
3. Dipping sauce: In a small bowl, whisk together fish sauce, boiling water, sugar until dissolved. Add in lime juice, chillis and garlic. Set aside.
4. In a medium pan, heat oil over high heat. Once hot, add in onions. Cook briefly for 30 seconds. Toss in the beef and cook until almost cooked through and no longer pink, about 20 seconds. Add in green onion and cook for another 10 seconds. Remove beef mixture from heat.
5. Place cooked beef over noodles, toss with herbs and drizzles some fish sauce over. Garnish with peanuts and chopped green onions. Serve!

beef flank, garlic, oyster sauce, sugar, chicken powder, vegetable oil, green onion, vermicelli noodles, fish sauce, boiling water, sugar, lime juice, thai chili, garlic

Taken from food52.com/recipes/80774-vietnamese-lemongrass-beef-noodle-salad (may not work)