Ingredients:

Beef Marinade- 
3 garlic cloves
3 Tbsp lime juice
3 tbsp minced lemongrass- I recommend the pre-minced squeeze tube in produce section

Noodles and Toppings-
12 oz thin rice vermicelli noodles
1 lb sirloin steak
1 head butter lettuce
1 zucchini
1 bunch cilantro
1 bunch fresh basil
1 bunch fresh mint
1/4 cup fried shallots
1/4 cup crushed roasted peanuts, optional
1-2 limes, cut into wedges for garnish

Rice Vermicelli Salad

Instructions:

1. Marinade beef-
Slice beef against the grain into 1/4" slices. For easier slicing, place steak in the freezer to firm up for about 30 minutes. If not using pre-minced lemongrass, prepare your fresh lemongrass by peeling off any outer layers that seem tough and dry. Bash the whole length with rolling pin or knife handle to release the aromatics. Slice the lemon grass into thin rounds. Mix sliced beef & marinade and let marinate for at least 20 minutes.

2. Start heating large pot of water for noodles.

3. Prepare produce-
Wash and slice zucchini to 2.5" lengths. Peel whole leaves off lettuce head. Wash and dry lettuce leaves in vegetable spinner. Wash and dry whole stems of cilantro, mint and basil. Arrange all the salad greens and herbs on a platter. Slice shallots width-wise/against the grain and set those aside to fry golden before beef.

4. Place vermicelli in large bowl and pour boiling water to cover by approx. one inch. Let sit for 5 min or until soft and pliable. Strain immediately and then run cold tap water through noodles to stop cooking. Drain thoroughly of water, cover and place in fridge to chill. 

5. Heat wok to medium high heat, then add 1 tbsp oil.  Once oil is shimmering, lightly fry shallots to golden and place on paper-towel-lined plate and set aside for garnish.  Add oil as necessary to pan & add a portion of the beef in a single layer, leaving some room between slices so that the beef doesn't steam. Once in, let the beef cook untouched until the bottom is golden brown in spots. Flip over and repeat for second side. Remove immediately when done. Add next batch and repeat. Add more oil as needed. 

Recommended plating- lettuce leaves and noodles cradled next to each other as base. Top the noodles with beef and garnish with herbs, then peanuts and shallots.