Ginger Beef Vermicelli

Saw this one in the paper yesterday. Wanted to share it with you cuz it sounds SO good, and it is my cup of tea!!
(makes 2 servings)

6 oz. bavette or flank steak, thinly sliced on the diagonal
4 T. canola oil, divided
1 t. cornstarch
Pinch of coarse* kosher salt
Freshly* ground pepper
3 cloves garlic, thinly sliced
2" piece fresh ginger, peeled and julienned
2 t. fish sauce
3 cups cooked rice vermicelli
Iceberg* lettuce, torn, to serve
Roasted, unsalted peanuts
Lime wedges*

In a medium bowl, combine the beef slices, 1 T. of the oil, cornstarch salt and a few grinds of pepper. Use your hands to toss together, then set aside. Heat a wok or skillet over med.-high heat until a drop of water evaporates on contact. Add 1&1/2 T. 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 2 mins. Transfer to a bowl and cover with foil*. Repeat with the remaining oil, beef, garlic, ginger, and fish sauce. On each serving plate or bowl*, mound vermicelli and lettuce, then spoon the beef over them. Sprinkle with peanuts and serve with lime wedges.

"We don't need to see the way when we stay close to the One who does."

Have FUN today!!  

Love,

MM