Vietnamese Beef Noodle Salad

Ingredients (4-6 servings)
500g (1.1 lbs) beef (rump steak)
1 tbsp oyster sauce
1 tbsp minced garlic
1 tbsp minced lemongrass
½ tsp salt
½ tsp pepper
1 tsp seasoning powder (or sugar)
3 tbsp vegetable oil (1 tbsp to marinate beef, 2 to stir-fry)
1 kg (2.2 lbs) fresh or 500g (1.1lbs) dried rice vermicelli
pickled daikon and carrots (do chua)
fried shallot
crushed peanuts
Fresh vegetables of your choice: coriander, mint, perilla leaves, lettuce, bean sprouts, chopped cucumber etc.

How to make light dipping fish sauce Nuoc Cham
Thinly slice the beef against the grain. Marinate with 1 tbsp oyster sauce, 1 tbsp minced garlic, 1 tbsp minced lemongrass, ½ tsp salt, ½ tsp pepper, 1 tsp seasoning powder (or sugar), 1 tbsp vegetable oil
Mix well and let marinate for at least 15 minutes
In a heated wok, add 2 tbsp cooking oil and fry some garlic from the marinade till fragrant, then add the marinated beef and stir-fry on high heat until the color of the beef changes completely.
Cook the rice vermicelli according to package instructions
Fresh vegetables of your choice: coriander, mint, perilla leaves, lettuce, bean sprouts, chopped cucumber etc. Wash and drain well, then chop into 1 inch strips
Add some greens to the bowl, then rice vermicelli. Place the stir-fried beef onto the noodles.
Top with pickled daikon and carrots (do chua), fried shallot and crushed peanuts
Pour some light dipping fish sauce over the noodle (like salad dressings)
Stir well and serve.