Rice Noodle Bowl with Stir-Fried Beef

Name: Rice Noodle Bowl with Stir-Fried Beef
Yield: serves 4 as a one-dish meal
Ingredients: 1 teaspoon cornstarch; 3/4 teaspoon sugar; 1/4 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fish sauce; 2 tablespoons light (regular) soy sauce; 1 pound flank steak, cut across the grain into strips about 3 inches long, 3/4 inch wide, and a scant 1/4 inch thick; Leaves from 1/2 small head red or green leaf lettuce, cut crosswise into 1/4-inch wide ribbons; 1 pickling (Kirby) cucumber or 1/2 small English cucumber, halved lengthwise, seeded, and cut into matchsticks; 2 cups bean sprouts (about 1/3 pound); 1/3 cup roughly chopped assorted fresh herb leaves such as cilantro, mint, red perilla, Thai basil, and Vietnamese balm; 2/3 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water; 3 tablespoons canola or other neutral oil; 1 small yellow onion, halved and sliced lengthwise 1/4 inch thick; 3 cloves garlic, finely chopped; 1/2 cup unsalted roasted peanuts, coarsely chopped; 1/4 cup Crispy Caramelized Shallot (page 314), optional; 1 1/2 cups Basic Dipping Sauce made without garlic (page 308)

December 14, 2011

My mom often prepared this southern noodle bowl for weekend lunches. It is remarkably easy to make, and with the exception of the beef topping, all of the ingredients are at room temperature and can be readied ahead of time. Noodle dishes like this one are popular at Vietnamese American restaurants, where the topping options usually include grilled pork, grilled pork and shrimp, or grilled chicken. The stir-fried beef version is homey fare that rarely appears on menus. I have provided directions for four other versions of this rice noodle bowl at the end of the recipe, for anyone who wants to replicate his or her favorite restaurant dish.

Recipe notes

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