Vietnamese Lemongrass Beef Vermicelli Bowls with Garlic Hoisin Sauce

Ingredients
For the beef

• 2 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon chili paste (like sambal oelek)
• 3 garlic cloves, minced
• 3 tablespoons finely minced lemongrass, tender inner white bulb only

Vietnamese Lemongrass Beef Vermicelli Bowls with Garlic Hoisin Sauce

• 1 pound top round roast (or london broil), sliced against the grain into 1/8-inch thick slices
• 1 tablespoon canola oil

For the garlic hoisin sauce

• 1/2 tablespoon canola oil
• 2 garlic cloves, minced
• 1/2 cup hoisin sauce
• 1 tablespoon water

For serving

• Shredded carrots, lettuce, and cucumbers
• Chopped cilantro leaves
• Chopped mint leaves
• Cooked Vietnamese rice vermicelli noodles (about 8 ounces)
• Crushed peanuts

Instructions
For the beef

1. In a medium bowl, stir together fish sauce, honey, chili paste, garlic and lemongrass. Add sliced beef and massage seasoning into beef. Let sit for 15 minutes at room temperature.
2. Heat the oil in a wok over high heat. When oil is nearly smoking, add beef and quickly stir-fry until beef is lightly browned and just cooked through, about 2 minutes. Work in batches if necessary so meat browns and doesn’t steam.

For the garlic hoisin sauce

1. Place oil and garlic in a small saucepan. Heat oil over medium-low heat until garlic just starts to sizzle and is fragrant, about 30 seconds. Add hoisin sauce and water; stir to combine. Cook sauce until it is warmed through.
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3. ...............

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