Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 1.5 pounds of sirloin or flank steak into 1-inch strips, then in a medium bowl, combine 2 tablespoons of harissa paste, 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of brown sugar, 3 minced cloves of garlic, 1 inch of grated fresh ginger, 1 teaspoon of sesame oil, and 1 tablespoon of lemongrass paste, mixing well before adding the beef and marinating for at least 30 minutes.

2. 2

   While the beef marinates, soak 8 bamboo skewers in water for 15 minutes, then thread the marinated beef strips onto the soaked skewers, approximately 3-4 strips per skewer.

3. 3

   Cook 8 ounces of dried vermicelli rice noodles according to package directions, typically by soaking in hot water for 5-7 minutes until tender, then drain and rinse with cold water to prevent sticking.

4. 4

   Prepare the peanut sauce by whisking together 0.5 cup of creamy peanut butter, 0.25 cup of full-fat coconut milk, 1 tablespoon of fish sauce, 1 tablespoon of fresh lime juice, 1 teaspoon of brown sugar, 1 minced clove of garlic, and 0.25 cup of water until smooth and creamy.

5. 5

   Heat 2 tablespoons of cooking oil in a large skillet or grill pan over medium-high heat, then pan-sear the beef skewers for 2-3 minutes per side until beautifully browned and cooked to your desired doneness.

6. 6

   To assemble each serving, place a generous portion of the cooked vermicelli noodles into a bowl, arranging sliced 1 medium cucumber and shredded 2 medium carrots alongside.

7. 7

   Top the noodles and vegetables with two pan-seared Vietnamese Harissa Beef Skewers, generously drizzle with the prepared peanut sauce, and garnish with fresh 0.25 cup of mint leaves, 0.25 cup of cilantro, and 0.25 cup of crushed roasted peanuts before serving.