Beef & Egg Roll Vermicelli Noodle Salad Recipe

Marinate beef

Pat the flank steak dry. In a bowl combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 2 minced garlic cloves, 1 tbs fresh lime juice, 1 tbs vegetable oil and 1 tsp black pepper. Place steak in a shallow dish or resealable bag, pour marinade over and toss to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours.

Grill/sear beef

Preheat a grill or heavy skillet over high heat until very hot. Remove steak from marinade and let excess drip off. Grill or sear 3–5 minutes per side for medium-rare depending on thickness. Use a thermometer (125–130°F/52–54°C for medium-rare) if desired. Transfer to a cutting board and rest 8–10 minutes before slicing thinly against the grain into bite-size strips.

If using store-bought pre-cooked egg rolls, reheat them to crisp. Preheat oven to 400°F (200°C) and bake for 10–12 minutes, turning once, or shallow-fry in 350°F (175°C) oil 3–4 minutes until crisp. Alternatively, brush with neutral oil and pan-fry over medium heat until evenly browned. Let cool slightly, then chop into 1/2–1 inch pieces. Reserve.

Prepare vermicelli

Bring a pot of water to a boil. Remove from heat, add rice vermicelli (8 oz) and soak 3–5 minutes until tender but still slightly al dente (follow package instructions). Drain and rinse under cold water to stop cooking. Toss with a little oil or a splash of dressing to prevent sticking and set aside.

Prep vegetables and herbs: shred carrots, julienne cucumber, thinly slice red onion or shallot, rinse bean sprouts and pluck basil, mint and cilantro leaves. Toast and roughly chop peanuts if not already toasted.

In a small bowl dissolve 2 tsp granulated sugar into 1/2 cup warm water. Stir until clear. Add 3 tbs fish sauce, 2 tbs fresh lime juice and 1 tsp rice vinegar. Mix in 1 minced garlic clove and 1 finely chopped red Thai chili (adjust heat to taste). Taste and adjust balance: add more lime for acidity, sugar for sweetness, or water to dilute if too strong.

Combine the drained vermicelli in a large serving bowl with shredded carrots, cucumber, bean sprouts, and sliced red onion. Add about three-quarters of the herbs (basil, mint, cilantro) and toss gently to combine.

Pour about half to two-thirds of the dressing over the noodle-vegetable mixture and toss to coat evenly. Taste and add more dressing if desired — the salad should be bright and slightly saucy but not soggy.

Top the dressed noodles with the sliced grilled beef and chopped egg roll pieces, distributing them evenly. Scatter the remaining fresh herbs and chopped toasted peanuts over the top.

Serve immediately with lime wedges on the side and the remaining dressing available for guests to add.