Bun Bo Xao

Big tastes of lemongrass, beef, rice noodles veggies and fresh herbs.

Ingredients

Ingredients
Servings:
g
Rice Noodles
g
Sirloin Steak
tbsp
Fish Sauce
tbsp
Brown Sugar
Garlic Clove
tbsp
Fresh Lemongrass
tbsp
Sesame Oil
Carrot
Cucumber
Spring Onion
g
Baby Leaf Salad
g
Deep Fried Onions
g
Peanuts
Salt & Pepper to taste
Sauce
tbsp
Fish Sauce
tbsp
Oyster Sauce
tbsp
Soy Sauce
Garlic Clove
g
Fresh Ginger
Lime

Instructions

Preparing In The Kitchen
  1. Bring a large pot of water with a pinch of salt to the boil. Add rice noodles, stir and turn off heat. Let noodles soften then drain and rinse with cold water. Leave in colander at room temperature.
  2. Wash the sirloin steak, pat dry, cut into fine strips. Peel and mince the garlic clove and finely chop the lemon grass. combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  3. Wash, dry, peel and cut the carrots into strips. Wash, dry and core the cucumber and cut into strips. Wash the spring onions, pat dry and cut into thin rings. Wash the lettuce and spin dry.
  4. Heat the sesame oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam.
  5. In the meantime, prepare the dipping sauce. Heat the fish sauce, oyster sauce and soy sauce in a saucepan. Peel the garlic and ginger and cut into fine slices. Halve the lime and squeeze out the juice. Add the garlic, ginger and lime juice and simmer for about 2 minutes.
  6. Drain the rice noodles, serve with lettuce, carrots, cucumber and spring onions. Top with the beef, fried onions and peanuts and serve with the sauce.

Preparing In The Kitchen
  1. Bring a large pot of water with a pinch of salt to the boil. Add rice noodles, stir and turn off heat. Let noodles soften then drain and rinse with cold water. Leave in colander at room temperature.
  2. Wash the sirloin steak, pat dry, cut into fine strips. Peel and mince the garlic clove and finely chop the lemon grass. combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  3. Wash, dry, peel and cut the carrots into strips. Wash, dry and core the cucumber and cut into strips. Wash the spring onions, pat dry and cut into thin rings. Wash the lettuce and spin dry.
  4. Heat the sesame oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam.
  5. In the meantime, prepare the dipping sauce. Heat the fish sauce, oyster sauce and soy sauce in a saucepan. Peel the garlic and ginger and cut into fine slices. Halve the lime and squeeze out the juice. Add the garlic, ginger and lime juice and simmer for about 2 minutes.
  6. Drain the rice noodles, serve with lettuce, carrots, cucumber and spring onions. Top with the beef, fried onions and peanuts and serve with the sauce.

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