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Mix all the ingredients for the dressing in a small bowl and leave aside.
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Soak rice noodles in cold water to soften them first.
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Marinade beef for at least 30 minutes.
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Boil a medium saucepan of water and blanch carrot and mung bean spouts. Cool down in ice water immediately. Drain and leave aside.
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Use the same water to blanch the rice noodles for 3-5 minutes. You can adjust the time in which you blanch the noodles if you want them softer or more al dente. This is entirely up to you.
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Soak the rice noodles in cold water to cool down immediately. Drain and leave aside.
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Heat up 1 tablespoon of oil in a skillet or wok and stir-fry the beef for 30 seconds. Turn off the fire and leave aside.
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Mix all the ingredients with some dressing evenly. Season with some salt if need it. Ready to serve.