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Vietnamese Inspired Marinated Steak Vermicelli Bowls

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner
Servings 4 people

Ingredients
  

Sweet & Tangy Dressing

  • 1 C hot water
  • 5 tbsp honey sub coconut sugar
  • 1 tbsp fish sauce
  • 1/4 C rice wine vinegar sub lime juice
  • red pepper flakes to taste

For the Bowls

  • 1.5 lbs skirt steak sub flank steak
  • 3 tbsp coconut aminos
  • 1/2 lime, juiced
  • 2 garlic cloves, minced
  • 1 8 oz bag rice vermicelli noodles
  • 2 C shredded cabbage
  • 2 C leafy greens or spinach, chopped
  • 1/2 Cucumber, sliced
  • 1 carrot, shredded
  • 1/3 C cilantro, chopped
  • 1/3 C mint, chopped
  • 1/4 C chopped peanuts

Instructions
 

Sweet & Tangy Dressing

  • In a medium sized bowl, dissolve the honey in the hot water. Then add the fish sauce, vinegar and red pepper flakes mixing until thoroughly combined. Store in the fridge until ready to serve.

Marinated Steak

  • Marinate the steak with coconut aminos, lime juice and garlic. Marinate for at least 30 minutes, but the more hours the better!
  • Grill the steak on a 425 degree grill until you reach your desired temp. I grilled mine for about 4 minutes per side for a medium finish.
    To Pan Grill: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 3-4 minutes per side for medium to medium-rare. Thickness of the cut will determine length of cook.

Assemble the Bowl

  • Cook the noodles by following instructions on the package.
  • Place the noodles and lettuce in the bottom of each serving bowl, then top with steak, herbs, vegetables & peanuts. Drizzle each bowl with dressing & serve!

Notes

Note: I like to order vietnamese spring rolls from my favorite take out restaurant to side this dish!