Vietnamese Lemongrass Beef Noodle Bowl
Makes 1 serving

INGREDIENTS
150 g Sirloin steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
160 g Cooked rice noodles (Cooked, rinsed cold and drained. Cooked weight, after soaking.)
80 g Cucumber
50 g Carrot
60 g Lettuce
10 g Peanuts, roasted unsalted (Crushed over the top. They are 60 kcal, so measured rather than poured.)
About 2 tsp (12 g) Fish sauce
1 tsp, about 4 g Sugar
5 g Rapeseed oil
Juice of a lime Lime juice
2 cloves, about 6 g Garlic
1 red chilli, sliced Fresh red chilli
A handful Fresh mint

METHOD
1. Toss the beef with half the fish sauce, half the garlic and plenty of black pepper. Lemongrass, if you have a stalk, goes in here chopped fine.
2. Make the dressing: the rest of the fish sauce and garlic, the sugar, lime juice, chilli and two tablespoons of water, stirred until the sugar dissolves.
3. Fry the beef in the oil over a very high heat for about two minutes, in one layer, until the edges brown.
4. Put the noodles on the lettuce, cucumber and grated carrot, add the beef, pour over the dressing and top with mint and crushed peanuts.

Contains fish and peanuts.

RECIPE NOTES
Nothing is cooked except the beef, and the noodles can be done a day ahead. The dressing has no oil in it, which is how a bowl this full stays at 551 kcal.
Lemongrass is not in the ingredient table so it is not counted. A stalk is about 5 kcal and worth finding.

Full recipe: https://www.getfuel8.com/recipes/vietnamese-lemongrass-beef-noodle-bowl
