Ingredients
- 2 tbsp coconut oil
- 3 scallions, thinly sliced
- 1 tbsp minced fresh ginger
- 2 garlic cloves, minced
- 1 lb flank or skirt steak, thinly sliced (or chicken thighs, ground turkey, or tofu)
- 3 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 2 tbsp sweet chile sauce
- 1–2 tsp sriracha (to taste)
- 8 oz rice vermicelli noodles
- 8 Boston lettuce leaves
- 1 cup snap peas
- 1/4 cup chopped peanuts
- 1 red chili (e.g., Fresno), thinly sliced
- Fresh cilantro, mint, and basil leaves
- 2 limes, cut into wedges
Instructions
- Cook the beef: Heat coconut oil in a large skillet over medium. Add scallions, ginger, and garlic; sauté 2 minutes. Add beef and stir-fry until browned, 5–6 minutes. Stir in soy sauce, rice vinegar, sweet chile sauce, and sriracha. Simmer 2 minutes; remove from heat.
- Prepare noodles: Place rice vermicelli in a heat-safe bowl. Cover with boiling water and soak until tender, about 5 minutes. Drain well.
- Assemble bowls: Line bowls with 2 lettuce leaves each. Divide noodles and beef among bowls.
- Finish & serve: Garnish with snap peas, lime wedges, peanuts, chili slices, and fresh herbs. Serve immediately.
Notes
- Substitute chicken, ground turkey, or tofu for beef.
- Swap in zucchini noodles, glass noodles, or spaghetti if needed.
- Adjust spice by increasing or omitting sriracha and chili.
- Store components separately if making ahead to prevent soggy noodles.
- For a nut-free version, replace peanuts with sesame seeds or cashews.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 60 mg
