Banh Bung (Warm Noodle Salad with Beef)

Ingredients

• 1 (3/4-pound) beef tenderloin
• 1 tablespoon oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sugar
• 8 ounces uncooked fine rice vermicelli or spaghetti
• 1/2 cup light coconut milk
• 1 teaspoon vegetable oil
• Cooking spray
• 1 cup thinly sliced yellow onion, separated into rings
• 4 cups bean sprouts
• 2 cups julienne-cut peeled cucumber
• 1 cup thinly sliced green cabbage
• 1 cup julienne-cut carrot
• 20 basil leaves
• 2/3 cup Lime-Vinegar Sauce

Preparation

1. Trim fat from beef. Cut across grain into thin slices; set aside.
2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
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.
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.
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.