4 cups gf beef stock 2/3 cup peanut oil 3 ounce rice vermicelli noodles (thin rice noodles) 2 small shallots, thinly sliced 2 garlic cloves, crushed 1" piece of ginger, thinly sliced 1 cup mushrooms, sliced 8 ounce top sirloin, cut into thin strips 2 Tablespoons Green curry paste or Red chili paste 2 Tablespoons gf soy sauce 1 Tablespoon fish sauce Fresh cilantro, chopped for garnish
Pour beef stock into a large pan and bring to a boil then reduce to a simmer. Place oil in a wok or large heavy skillet over high heat. When hot, add 1/3 of the noodles and cook for 10-20 seconds or until they have puffed up. Lift noodles out with tongs onto paper towels to drain; set aside. Discard all but 2 Tablespoons of the oil. Add shallots, garlic and ginger to the remaining hot oil and stir-fry for 1 minute or until fragrant. Add mushrooms, beef, curry paste or chili paste and stir-fry for about 3-4 minutes or until meat has lost its pink color. Add beef mixture, uncooked noodles, soy sauce and fish sauce to the pan of beef stock and let simmer for about 3 minutes or until the noodles are soft. Transfer to soup bowls and garnish with reserved cooked rice noodles and cilantro. Serve immediately.