Beef Lemongrass Stir Fry

Dipping sauce:
4 tbsp. brown sugar
3 tbsp. rice vinegar
4 tbsp. fresh lime juice
4 tbsp. fish sauce
2 cloves garlic, minced
1 1-inch length ginger, peeled and minced

Pickled vegetables:
1 medium carrot, julienned
1 3-inch length daikon radish, julienned
1 1/4 cup white sugar
2 cups vinegar
2 cups hot water
salt

12 oz. rice vermicelli noodles
1 lb. flank steak, sliced
2 tbsp. fish sauce
1 tbsp. brown sugar
3 cloves garlic, minced
3 tbsp. lemon grass
1 head lettuce, sliced
2 tbsp. oil
4 green onions, diced
1 small cucumber, halved and sliced
4 tbsp. crushed roasted peanuts
Basil, thinly sliced

For pickling vegetables:
In a bowl, combine sugar, vinegar, and hot water. Add two pinches of salt. Add 4 tsp. sugar and 2 tsp. salt to carrots and radish. Mix and massage for about 3 minutes. Rinse with cold water. Add the vegetables into a jar and pour over the brining liquid. Close the lid and shake gently to ensure the brine fully covers the radish and carrots. Let sit at room temperature to cool.

In a small bowl, combine brown sugar, rice vinegar, and lime juice, from the dipping sauce section. Add fish sauce, garlic, ginger, and 1/2 cup water and stir.

Cook rice noodles, then drain and rinse with cold water. Put into an ice bath to cool off.

Marinate beef with fish sauce, sugar, garlic, and lemongrass. Let it sit for at least 15 minutes.

Cook beef over high heat. Lightly brown and cook, about 2 minutes.

Top noodles with the beef, cucumber, and pickled vegetables. Pour dipping sauce on and top with peanuts and basil.

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