Vermicelli Bowl with Steak, Snap Peas, Cucumber and Herbs
Rice noodles tossed with with Ginger-Soy Dressing and topped with New York steak, a fried egg and fresh herbs and veggies!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 people
- 8 oz. sliced New York Steak
- 3 cups snap peas
- 4 oz dried vermicelli rice noodles
- ¼ cup Ginger-Soy Dressing
- 1 cucumber
- ¼ oz fresh mint
- ½ oz fresh cilantro
- 2 eggs
In a medium saucepan, bring at least 4 cups of water to a boil. While waiting for water to boil, slice steak against the grain into ¼ “ slices. Season beef with salt. Evenly spread beef in Zone 1 of Brava metal tray. In medium bowl, toss together snap peas, 1 tablespoon cooking oil and a pinch of salt. Evenly spread snap peas in Zones 2 and 3 of metal tray. Select “Stir-Fry Beef + Snap Peas” on your oven touchscreen and follow instructions.
While beef and snap peas cook, add vermicelli rice noodles to pot of boiling water. Cook, stirring occasionally, until tender, about 5 minutes. Drain in a colander or mesh strainer, then run under cold water for 20–30 seconds to stop the cooking. Shake off excess water and set aside. Transfer drained noodles to a medium bowl.
Thinly slice cucumber (crosswise w/ knife or lengthwise if using mandoline) and coarsely chop mint and cilantro. Transfer cucumber slices, chopped herbs and ginger-soy dressing to bowl with noodles.
When beef and snap peas are done cooking, transfer to bowl with noodles and vegetables. Toss together and divide between two bowls. If desired, top with fried egg.