Sweet and Sticky Beef Vermicelli Bowl

This has the heartiness of tender steak but with the light and vinegary vermicelli noodles and sauce and tonnes of veggies to satisfy! Can easily be made vegetarian! And Kelsey you can do this without a working oven LOL.

So my friend's stove broke and was asking for a great easy meal to make without all the luxury of a... well... stove? here it is, given there is a hot plate, and a kettle in your house to make this work! If you like you meals sans meat no problem the beef recipe would coat tofu easily or just load this with extra veg... make sure to add some protein! Sorry Kelsey!

I started with Steak... Striploin to be exact and I cut it thinly to then coat with the cassava flour and sauce mix to create the flavour bomb... remember this works with tofu also! Slice up the meat and mix with lemon grass paste or fresh mashed lemon grass, some hoisin sauce, sesame oil and soya sauce. Let this marinate for 20 minutes or more!

Once marinated and tossed in the gluten free cassava flour, place in a pan with high heat oil on a stove or hot plate to cook.

Cook until nice and crispy.. you may want to do this in batches because you can't over fill the pan or the steak won't fully cook and crisp. Once cooked set a side... I have a warming drawer or if you don't, aim to place back in your pan to warm up just before serving.

Cut up your vegetables! The sky is the limit but Asian fusion is best! I chose cucumber, carrot, bean sprouts and Thai basil, with a hint of lime!

Now boil some water with a splash of oil to cook the rice vermicelli noodles

For the sauce!

This is an easy blend of equal parts soya sauce, sesame oil, rice vinegar and avocado oil, and red chili flakes. I would say that you need 1 Tbsp of each per person. Make a head and let it sit so the chili flakes saturate the dressing. Give it a taste... I usually like mine more vinegar forward so you may want to add more rice viengar, like I do. Shake or stir regularly!

Drain out the noodles and place on a plate or bowl... and stack all the veggies and meat on top. Give the dressing one final shake and generously pour on top to saturate the noodles.

The Recipe:

For the protein:

Cut up the meat or protein of choice and marinade in 1 Tbsp each of hoisin sauce, soya sauce, lemon grass paste and sesame oil. Let sit for as long as possible, at least 15 minutes.

To make this gluten free use cassava flour or another starch and in stages toss the protein in the flour to coat before placing them in a hot oil filled pan to cook. Do this in batches to ensure it cooks through and crisps up. Set aside and keep warm.

Cut up the vegetables of choice, I used cucumber, Thai basil, carrots and bean sprouts.

Boil water to cook the rice vermicelli noodles, do not over cook and then strain just before serving.

Sauce is equal parts per person (serving)

1 Tbsp: Soya sauce, sesame oil, rice vinegar, avocado oil and red cili flakes. set aside to marinade and shake or stir regularly.

Plate out and generously pour sauce over top. Enjoy!

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