Lemongrass Garlic Beef Noodle Salad

Protein

1. Thinly slice the beef into bite sizes and place it into a mixing bowl.

1. Mince garlic and lemon grass and add it to the protein.

   TIP: You can buy pre minced lemongrass at the asian grocery store in the frozen produce section.

1.  Add in your oyster sauce, honey, black pepper, and give it a good mix.

1. Allow the meat to marinate for 15-30 minutes on the counter.

1. Preheat a pan to a medium high heat and evenly coat it with neutral oil. Then add in the beef.

1. Flip the meat every 30 seconds to prevent the protein from drying out. Once everything is evenly seared, take it off the stove and allow it to rest. This allows the meat to stay juicy and cook further.

Sauce

1. Mash the garlic cloves into a bowl with sugar until it makes a thick paste consistency. Then pound in the chili peppers.

1. Move the paste into a small bowl and mix in fish sauce. And slowly stir in warm water.

   I recommend using a glass or stainless steel container, a plastic container will soak up the fish sauce smell and will never come off

1. Use a plastic wrap over the container before sealing it with the lid to store in the fridge, this prevents smelling up the fridge.

Noodles

1. Fill a pot with water that is big enough to completely submerge all of the noodles and allow the water to come to a boil.

1. Add in the noodles into the water and continually stir every 30 seconds.

1. Drain the noodles once they can break between your fingers easily

1. Rinse the noodles with cold water through a strainer to get rid of the starch. And set aside.