Ingredients
The following ingredients have 4 Servings
- 2 pounds beef (london broil or flank steak), sliced thinly across the grain into 1-inch strips
- 2 teaspoons chopped lemongrass
- 3 garlic cloves, chopped
- 1/4 cup oyster sauce
- 2 tablespoons sesame oil
- 1 package of rice vermicelli noodles, prepared according to package instructions
- 1/4 cup unsalted butter, divided
- 1 medium onion, halved and thinly sliced
- 1 red or green bell pepper, sliced into thin strips
- 1 package of rice paper wrappers
- lettuce, cilantro, sliced jalapenos
Instruction
- In a baking dish or zip-top bag, toss sliced beef with lemongrass, garlic, oyster sauce, and sesame oil. Marinate for at least 30 minutes or overnight if you have the time.Cook rice noodles according to package instructions (do not overcook!) Drain thoroughly and and rinse with cold water. Set aside to dry.Melt 1 tablespoon of butter in a large skillet or wok set over medium-high heat. Cook 1/4 of beef along with some of peppers and onions (taking care not to overcrowd the pan) until browned and cooked through. Repeat as needed with remaining filling, adding more butter and cooking in batches only as big as you can eat while still hot.Fill a large bowl with lukewarm water. Quickly dip one rice paper wrapper into water until moistened all over (it does not need to soak, just in and out). Set on a surface covered with a damp dish cloth or a cutting board. Arrange lettuce, rice noodles, beef, and toppings in a row about 1/3 of the way down the wrapper, leaving at least 1 inch of empty space on either end. Fold in sides, then roll. Slice in half and serve while still hot. Repeat with remaining filling.
