Stovetop, Grater, Colander, Frying pan
Prepare the rice noodles according to the package instructions.
Wash & trim the cucumber. Slice the cucumber into half-moons. Add the cucumber to a small bowl.
Peel & grate the carrot.
Transfer the carrots to a small bowl. Add half of the sugar, vinegar & soy sauce to the carrots. Add a drizzle of oil & fish sauce (optional). Stir. Add the rest of the sugar & vinegar to the cucumber bowl. Season the cucumber with salt & pepper. Stir.
Thinly slice the steak. Heat a drizzle of oil in a pan over medium-high heat. Add the steak to the pan. Cook, stirring for 2 min.
Add the remaining soy sauce to the pan. Add a splash of water. Cook, stirring until the steak is cooked to your liking. Then remove from heat.
Arrange the drained noodles, carrots & cucumber in a serving bowl. Drizzle any remaining sauce from the small bowls over top.
Add the beef & pan sauce to the bowl. Garnish with chopped peanuts & fresh cilantro (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Vietnamese-Inspired Beef & Noodle Bowl" contains 561 Energy, 25 g of Fat, 51 g of Carbohydrates, 28 g of Protein, 3 g of Fiber.