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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
Course: Main Course
Cuisine: Vietnamese
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.