Bun Thit Bo Xao (Vietnamese Stir-fry Beef with Vermicelli Noodles)

Bun Thit Bo Xao (Vietnamese Stir-fry Beef with Vermicelli Noodles)
Ingredients:
Marinate
1 lb. Beef
1/2 tsp. Turmeric
1 Tbsp. Oyster Sauce
1 tsp. minced Garlic
1/2 cup sliced Onion
1/2 cup minced Lemongrass
1 tsp. Sugar
1/2 tsp. Salt
some Black Pepper
To stir-fry
2 Tbsp. Oil
1 tsp. minced Garlic
1/2 cup sliced Onion
Other
1 package Vermicelli Noodles
Bean Sprouts
Fresh Herbs
Water Spinach Stem
Dipping Fish Sauce
Pickled Daikon and Carrot
Crushed Roast Peanuts

Mince some Lemongrass, you need about 1/2 cup.  Cut 1 lb. Beef into slices, put into a bowl and set aside.
To marinate add 1 Tbsp. Oyster Sauce. Add 1/2 tsp. Turmeric. Add 1 tsp. minced Garlic. Add 1/2 cup sliced Onion.
Add 1/2 cup minced Lemongrass. Add 1/2 tsp. Salt. Add 1 tsp. Sugar. Add some Black Pepper. Mix well.  Cover with plastic wrap and marinate for 1 hour.
In a pan add 2 Tbsp. Oil. Add 1 tsp. minced Garlic. Add 1/2 cup sliced Onion. Sauté for a few seconds.  Add in the marinated Beef.
Stir-fry until cooked. Remove from heat and set aside.
Have your other ingredients ready.
Boil some water, add in the noodles.  Cook until soften and drain out the water. Rinse with cold water and shuffle.  Then set aside.
Using a knife split the Water Spinach stem into thin strips.  Soak in water and drain out when you are ready to use. 
Using a mortar crush some Roast Peanuts and set aside.
To assemble add some Vermicelli Noodles into a bowl. Add some Bean Sprouts, Fresh Herbs and Water Spinach.
Add some the Stir-fry Beef. Sprinkle some crushed Roast Peanuts. Add some Dipping Fish Sauce mix with Pickled Daikon and Carrot. 
 Mix and enjoy!