Ginger Beef Vermicelli (For Two)

Chef’s Note

“Charles Phan”








  • 6 ouncesflank steaks, thinly sliced on the diagonal
  • 4 tablespoonscanola oil, divided
  • 1 teaspooncornstarch
  • 1 pinchkosher salt
  • ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 inches piece fresh ginger, peeled and julienned
  • 2 teaspoonsfish sauce
  • 3 cups cooked rice vermicelli
  • lettuce, torn to serve
  • roasted unsalted peanuts
  • cilantro leaf, torn to serve
  • Directions

  • In a medium bowl, combine the beef slices, 1 tablespoon of the oil, the cornstarch, salt and a few grinds of pepper. Toss together; set aside.
  • Heat a wok or skillet over medium-high heat until a drop of water evaporates on contact. Add 1 1/2 tablespoons of the oil and heat until shimmering. Add half the beef and cook, stirring, until the beef is browned, about a minute. Add half the garlic, half the ginger and half the fish sauce and continue cooking until the beef is cooked through, about two minutes. Transfer to a bowl. Repeat with the remaining oil, beef, garlic, ginger and fish sauce.
  • On each serving plate, mound vermicelli and lettuce, then spoon the beef over them. Sprinkle with peanuts and cilantro.  Serve.
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