Learn how to make this beef vermicelli bowl recipe that’s packed with flavor and easy to customize. This is one recipe you’ll want on repeat!
Looking for an easy and delicious weeknight meal? This easy beef vermicelli bowl recipe is perfect for a quick and simple weeknight meal. Yet, it is unique and not at all like your standby dinners. With a nod to the Thai and Vietnamese recipes that I love, the beef vermicelli bowl is bright, healthy and looks as good as it tastes.
I found this recipe to be very simple to follow and it comes together in just 30 minutes from start to finish. Yes! There aren’t any crazy ingredients you have to hunt for yet it tastes almost exotic. Plus, it’s loaded with flavor and sure to please everyone at the table. The best part is, that you can customize it to your own taste preferences. Don’t like carrots? Leave them out. Want to add some celery instead of cucumber? Go for it! Make it your own.
Once you put this meal together all you have to do is grab some chopsticks and dig in!
How to Make a Beef Vermicelli Bowl
INGREDIENTS:
- 10 oz steak (I used organic grass-fed ribeye)
- 6 oz package of rice vermicelli noodles
- 1 head lettuce
- 1 bunch cilantro
- 3 large carrots, julienned
- 1 cucumber, julienned
- ¼ cup peanuts
- Lemon wedges and fresh mint leaves for garnish
Marinade:
Seoul Korean BBQ Bulgogi Sauce
- This is gluten free and non-GMO. Their Kalbi sauce is also good for this dish. You can also swap this with another one of your favorite asian BBQ marinades or link out to one from your blog.
Vermicelli Sauce:
- ¼ cup sweet chili sauce
- ½ cup water
- 3 tablespoons lemon juice
Vermicelli sauce is a popular Thai dish that is often accompanied by beef, ground pork or shrimp, rice noodles and sweet chili sauce. It might sound like it is too exotic for your family but I bet they will adore it!
INSTRUCTIONS:
- Start by marinating the beef in the sauce for at least 30 minutes. Or two hours, if you have the time.
- Wash and prep your vegetables. Chop the lettuce into strips and roughly chop the cilantro.
- Use a julienne slicer to thinly slice the carrots and cucumber into long strips. Set all veggie toppings aside.
4. Begin preparing your sweet chili vinaigrette. In a small bowl, combine the sweet chili sauce, water, and lemon juice. Set the sauce aside.
5. Once the beef is finished marinating, heat a cast iron pan to medium heat. Cook at about 3 minutes on each side.
6. In a large pan, get water boiling for the rice noodles. Then boil the noodles as per package instructions.
7. Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and meat.
8. Add peanuts, lemon wedges, and fresh mint leaves. Pour the sauce over and enjoy this delicious beef vermicelli bowl!
Serve each bowl with noodles, beef and all the toppings. Or, you can leave it up to your guests by putting out any condiments, toppings or dressings for them to add for themselves.
Beef Vermicelli Bowl Recipe
Ingredients
- 10 oz steak (I used organic grass-fed ribeye)
- 6 oz package of rice vermicelli noodles
- 1 head lettuce
- 1 bunch cilantro
- 3 large carrots, julienned
- 1 cucumber, julienned
- ¼ cup peanuts
- Lemon wedges and fresh mint leaves for garnish
- Seoul Korean BBQ Bulgogi Sauce
- ¼ cup sweet chili sauce
- ½ cup water
- 3 tablespoons lemon juice
Instructions
Start by marinating the beef in the sauce for at least 30 minutes. Or two hours, if you have the time.
Wash and prep your vegetables. Chop the lettuce into strips and roughly chop the cilantro.
Use a julienne slicer to thinly slice the carrots and cucumber into long strips. Set all veggie toppings aside.
Begin preparing your sweet chili vinaigrette. In a small bowl, combine the sweet chili sauce, water, and lemon juice. Set sauce aside.
Once the beef is finished marinating, heat a cast iron pan to medium heat. Cook at about 3 minutes each side.
In a large pan, get water boiling for the noodles. Then boil the noodles as per package instructions.
Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and meat.
Add peanuts, lemon wedges, and fresh mint leaves. Pour the sauce over and enjoy!
Notes
Serve each bowl with noodles, beef and all the toppings. Leave it up to your guests by leaving out any condiments or dressings for them to do themselves.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
