Vermicelli Beef with Vegetables
Need a little help with julienning the vegetables? Try using a mandoline to cut the work in half.
Serves: 2Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 1 package (6 oz.) rice vermicelli
- 2 Tbsp. vegetable oil
- 2 cloves garlic, peeled and chopped
- ½ lb. flank steak, cut across the grain into 1½" strips
- 1 medium onion, peeled and chopped
- ½ medium red bell pepper, seeded and sliced
- ½ medium orange bell pepper, seeded and sliced
- 1 cup chopped green beans
- ½ tsp. salt
- ½ cup chicken broth
- 2 tsp. dark soy sauce
- ½ tsp. granulated sugar
- Soak the rice noodles in a bowl filled with hot water until they are softened (15–20 minutes). Drain the noodles, lay them out horizontally on a cutting board, and cut crosswise into thirds.
- Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic and stir-fry for 10 seconds.
- Add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink and is nearly cooked (about 2 minutes). Add the onion, bell peppers, and green beans, and stir-fry for 1 minute. Season the mixture with salt.
- Add the chicken broth and bring to a boil. Stir in the soy sauce and sugar. Reduce the heat to medium, cover, and cook for about 2 minutes, until the vegetables are tender but still crisp.
- Uncover and stir in the noodles. Stir-fry for another 2 minutes. Serve hot.