Vietnamese beef noodle salad

" Chinese five-spice powder has a really lovely flavor. Infused beef with this spice blend and other Asian flavors and see how it sings in the salad. Gluten-free tempeh can also stand in for beef; steam it for 10 minutes, then marinate it for an hour before cooking as you would the beef."

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% Daily Values based on a 2,000 calorie diet

Step 1

To make the marinade, combine the garlic infused oil, olive oil, five spice powder, fish sauce, vinegar, ginger, and brown sugar in a medium glass or ceramic bowl. Add the beef strips and toss of the meat as well coated in the marinade. Cover and refrigerate for 3 hours.

Step 2

Fill a large bowl with very hot water. Add the vermicelli and soak for 4 to 5 minutes, until softened. Drain and rinse under cold water, then drain again.

Step 3

Heat the sesame oil in a non-stick frying pan or walk over medium heat. Add the beef strips and any remaining marinade and toss until cooked through, 2 to 4 minutes. Don't overcook the meat - you want it to be nice and tender.

Step 4

Combine the beef and any juices, vermicelli, snow, pea shoots, and mint in a bowl and serve immediately.