Vermicelli noodle bowl is a simple dish that has endless variety. In today’s post, we will be making a version with thin slices of beef marinated with a simply soy and oyster sauce. This is an easy meal to make for one or for a large group very quickly.
1/2 pound of beef eye round or similar steak cut
1/2 tablespoon of soy sauce
2 tablespoons of coconut soda
2 tablespoons of oyster sauce
1 and 1/2 teaspoon of chicken bouillon powder
1 Romaine lettuce or green of your choice
A handful of mint
3-4 tablespoon of minced garlic
1 tablespoon of diced onion
1 Thai chili (optional)
1-2 stalks of green onion
1 bushel of vermicelli noodles
Slice the beef as thin as possible.
Marinate the beef for 15 minutes with 1/2 tablespoon of soy sauce, 1 tablespoon of diced onion, 1 tablespoon of garlic, 1 teaspoon of sugar, 1/2 teaspoon of chicken bouillon powder and 1/2 teaspoon of ground pepper.
Julienne the cucumber and lettuce. Shred the carrot.
Boil the vermicelli noodles according to directions. Strain and rinse with cold water when the noodles are al dente.
Heat a pan on high with 2 tablespoons of oil and 4 clove of minced garlic. Once the garlic turns golden brown, add 2 tablespoons of oyster sauce, 2 tablespoons of coconut soda, 1 teaspoon of sugar, 1 teaspoon of chicken bouillon powder and 2 tablespoon of water. Stir and let it simmer for 1 minute.
Add the beef slices and cook until they are cooked. Turn off the heat and add 1 teaspoon of ground pepper.
In a bowl, add the noodles, a handful of lettuce, carrots, cucumbers and mints.
Top with the beef and the pan juice. Garnish with some diced green onions. Mix the ingredients together before eating.
The beef is delicious on its own so often time, I will just make the beef portion and eat it with rice for dinner.