Food & Cooking Recipes Appetizers Finger Food Recipes Skewered Beef on Noodle Nests By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Large Italian or Thai basil leaves, or shiso, sometimes called Japanese mint, can be used in place of the traditional, but obscure, pepper leaf. Ingredients 18 bamboo skewers (6 inches long) 4 large stalks lemongrass 4 teaspoons minced garlic 4 teaspoons Asian fish sauce 4 teaspoons soy sauce 4 teaspoons sugar 2 teaspoons ground turmeric ½ cup vegetable oil 1 ½ pounds sirloin steak, trimmed of fat 36 fresh pepper leaves ½ pound rice vermicelli 2 teaspoons salt 1/2 cup Scallion Oil Vietnamese Dipping Sauce 2 tablespoons chopped roasted peanuts 1 tablespoon thinly sliced scallion greens Directions Soak bamboo skewers in water for 30 minutes. Trim lemongrass stalks to 5 inches from base; remove bad outer leaves; cut into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Transfer to a bowl; add garlic, fish sauce, soy sauce, sugar, turmeric, and oil. Slice beef 1/4 inch thick, then 2 inches long; add to marinade; toss to coat. Marinate, refrigerated, 30 minutes to 8 hours. Fold steak slices in half; thread 5 slices onto each skewer, wrapping every other slice with a pepper leaf before skewering. Add vermicelli and salt to boiling water; cook until al dente, about 3 minutes. Drain and rinse; while wet, use a fork to twirl about 1/3 cup noodles against side of bowl to make a nest 3 inches wide. Transfer to a serving dish. Repeat until all noodles have been used. Drizzle nests with Scallion Oil. Brush a grill or grill pan with oil; heat until hot. Grill skewers until meat is well charred, 4 to 5 minutes for medium rare. Arrange skewers around noodle nests; serve immediately. Top with Vietnamese Dipping Sauce, peanuts, and scallion greens. Print