Oh noooooooooooo!! The entire kitchen has been taken over by the ferocious dinosaurs. Even the coffee machine cannot escape!

If you see me walking around like a zombie without caffeine today, you know why!

Rice noodle bowl with stir-fried beef (Bún bò xào)

(Adapted from LA Times)

(4 servings)

For the stir-fried beef: 
1 lb flank steak (thinly sliced)
1 tsp fish sauce
2 tbs soy sauce
1/8 tsp salt
1 tsp sugar
1 tsp corn starch
1/2 tsp ground pepper
1 small yellow onion (thinly sliced)
3 garlic cloves (finely chopped)
2 tbs canola oil

For the dipping sauce:
2/3 cup water
5 tbs fish sauce
3 tbs sugar
Juice of 2-3 limes
1 pinch of salt
Thai chili (thinly sliced, optional)

To serve:
4 bunches of dried rice vermicelli  (cooked)
1/2 lettuce head (thinly sliced)
1/4 lb bean sprouts
1 English cucumber (cut into matchsticks)
1/2 cup chopped herbs (cilantro, mint, Thai basil, Vietnamese balm – kinh giới, red perilla – tía tô)
Fried shallots
Roasted unsalted peanuts or almond (coarsely chopped)

For the beef:

1. Marinate beef with fish sauce + soy sauce + salt + sugar + corn starch + ground pepper.
2. Set aside for about 30 minutes.
3. On a large nonstick skillet, heat 3 tbs canola oil over high heat.
4. Add garlic and cook until fragrant, about 1-2 minutes.
5. Add onions and cook until soft, about 4-5 minutes.
6. Add the marinated beef and stir fry for 3-4 minutes or until cooked to your liking.

For the dipping sauce:

1. Combine all ingredients and set aside.

To serve:

1. In a large bowl, layer a bed of vegetable, herbs, bean sprouts, cucumber slices.
2. Pile on some cooked noodles.
3. Add stir-fried beef slices on top.
4. Sprinkle with chopped nut and fried shallots.
5. Serve immediately.