Lemongrass beef bowl

2 tablespoons finely chopped lemon grass (or 1 tablespoon lime zest)

3 garlic cloves, minced

2 tablespoons fish sauce

1 tablespoon sugar

1 pound flank steak, cut in thin strips

8 ounces green beans, trimmed

12 ounces rice vermicelli noodles

¼ cup hoisin

1 tablespoon canola oil

1 medium cucumber, peeled and cut in ¼-inch thick half-moons

3 scallions, thinly sliced

4 radishes, thinly sliced

1 cup grated or matchstick carrot

Chopped peanuts and cilantro for garnish, if desired

SAUCE

¼ cup sugar

1/3 cup warm water

1/3 cup lime juice

¼ cup fish sauce

1. Combine the lemongrass, garlic, fish sauce and sugar in a bowl. Add the meat and toss thoroughly. Allow the meat to marinate at room temperature while you continue with the recipe.

2. Bring a large pot of salted water to a boil. Add the green beans, cook for 2 minutes, and remove with a slotted spoon or small sieve. Transfer to a colander and run cold water over the beans to stop the cooking.

3. Return the water to a boil; add the noodles and cook according to package directions. Drain and toss with the hoisin.

4. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar.

5. Heat the oil in a large nonstick skillet over medium high. Add the meat and stir fry until it just loses its pink color, about 4 minutes. Remove from the heat.

6. Place the noodles on the bottom of three shallow bowls. Top with the beef, green beans, cucumber, carrots and radishes in separate piles. Drizzle with the sauce and add the peanuts and cilantro if using.