Yield
4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)

How to Make It

Step 1

Trim fat from beef. Cut across grain into thin slices; set aside.

Step 2

Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.

Step 3

Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.

Step 4

Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.

Step 5

Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.

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