Spicy Beef Vermicelli Noodle Bowl

In a bowl, combine the beef strips with oyster sauce, sriracha, grated ginger, 1⁄4 tsp sesame oil, cornflour, and cold water. Mix well and let marinate for at least 15 minutes.

Prepare your vegetables as described: grate the carrot, thinly slice the capsicum and lettuce leaves, and chop the fresh mint leaves.

Heat a little oil in a large frying pan over medium-high heat. Add the sliced brown onion and fry until softened. Add the marinated beef strips and stir-fry until the beef is cooked through. Set aside.

Cook the dry vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.

In a small bowl, add light soy sauce, fish sauce, rice wine vinegar, caster sugar, 1⁄4 tsp sesame oil, and diced chilli. Mix until the sugar is dissolved.

To assemble, divide the cooked vermicelli noodles among serving bowls. Top with the grated carrot, sliced capsicum, sliced lettuce, chopped mint leaves, and cooked beef strips. Drizzle with the noodle dressing just before serving. Toss gently to combine and enjoy.