Banh Bung (Warm Noodle Salad With Beef)

• 1 (3/4-pound) beef tenderloin
• 1 tablespoon oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sugar
• 8 ounces uncooked fine rice vermicelli or spaghetti
• 1/2 cup light coconut milk
• 1 teaspoon vegetable oil
• Cooking spray
• 1 cup thinly sliced yellow onion, separated into rings
• 4 cups bean sprouts
• 2 cups julienne-cut peeled cucumber
• 1 cup thinly sliced green cabbage
• 1 cup julienne-cut carrot
• 20 basil leaves

1. Trim fat from beef. Cut across grain into thin slices; set aside.
2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
3. Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
4. Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
5. Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.

beef tenderloin, oyster sauce, soy sauce, sugar, rice vermicelli, light coconut milk, vegetable oil, cooking spray, yellow onion, bean sprouts, julienne, green cabbage, juliennecut carrot, basil

Taken from www.myrecipes.com/recipe/banh-bung-warm-noodle-salad-with-beef (may not work)