vietnamese lemongrass beef noodle bowl

Ingredients For vietnamese lemongrass beef noodle bowl

• FOR THE MARINATED BEEF
• 1/2 lb

  thinly shaved rib eye beef
• 1 Tbsp

  finely diced red chilies
• 2 Tbsp

  garlic minced
• 3 Tbsp

  lemongrass stalks pale lower stalks only hard parts discarded soft parts minced
• 2 Tbsp

  fish sauce
• 1 Tbsp

  soy sauce
• 3 Tbsp

  sugar
• 1 tsp

  sesame oil
• FOR THE SOY BRAISED SHIITAKE MUSHROOMS
• 8 oz

  shiitake mushrooms sliced
• 2 Tbsp

  veg oil
• 1 Tbsp

  each garlic and ginger minced
• 1 Tbsp

  each soy sauce and sugar
• VIETNAMESE DIPPING SAUCE
• 1/4 c

  each lime juice and fish sauce
• 1/2 c

  rock sugar crushed
• 8 clove

  garlic minced
• 1 tsp

  dried bird's eye chili flakes
• FOR THE BOWL
• 2 Tbsp

  veg oil
• 2 lg

  shallots sliced
• 8 oz

  package vermicelli rice noodles cooked according to package directions
• 1 md

  carrot shredded
• 1 c

  bean sprouts
• 1 c

  bok choy
• 4

  green onions chopped
• 1/4 c

  thai basil chopped
• 1/4 c

  roasted peanuts chopped
• lime wedges for serving