Makes 2 servings
6 ounces bavette or flank steak, thinly sliced on the diagonal
4 tablespoons canola oil, divided
1 teaspoon cornstarch
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Pinch of kosher salt
Ground black pepper
3 cloves garlic, thinly sliced
2-inch piece fresh ginger, peeled and julienned
2 teaspoons fish sauce
3 cups cooked rice vermicelli
Lettuce, torn, to serve
Roasted, unsalted peanuts
1. In a medium bowl, combine the beef slices, 1 tablespoon of the oil, the cornstarch, salt and a few grinds of pepper. Use your hands to toss together, then set aside.
2. Heat a wok or skillet over medium-high heat until a drop of water evaporates on contact. Add 1½ tablespoons of the oil and heat until shimmering. Add half the beef and cook, stirring, until the beef is browned, about a minute. Add half the garlic, half the ginger and half the fish sauce and continue cooking until the beef is cooked through, about two minutes. Transfer to a bowl. Repeat with the remaining oil, beef, garlic, ginger and fish sauce.
3. On each serving plate, mound vermicelli and lettuce, then spoon the beef over them. Sprinkle with peanuts and serve.
— Recipe adapted by The Associated Press from Charles Phan’s “The Slanted Door,” Ten Speed Press, 2014)