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Place the steak, red pepper, garlic,
pepper and half the oil in a large bowl.
-
Mix well to combine and marinate for 30
minutes.
-
Gently separate the noodles. Heat the
remaining oil in a heavy based pan over medium heat, swirling the oil to
coat the pan well.
-
Add the noodles and press them down firmly
with an egg slice to form a large flat pancake the size of the pan.
-
Cook the noodles for 10 to 15 minutes,
pressing down occasionally, until the base is very crisp and golden.
-
Do not disturb or lift the noodles as they
need to form a solid pancake.
-
Run an egg slice underneath to loosen the
base then turn it over with 2 egg slices and cook the other side. Be
patient because if the pancake is moved before it sets, it will break
up. Transfer to a plate, cover and keep warm.
-
Heat a heavy-based pan or wok. Sprinkle
the sugar and nuoc cham sauce over the beef mixture. Add the beef
mixture in 2 batches, and toss it over high heat for 2 to 3 minutes.
-
Place the stock and corn flour in a bowl
and stir until a smooth paste forms. Add the corn flour mixture to the
meat and toss for 1 minute.
-
Do not overcook the meat or it will become
tough.
-
Place the pancake on a large serving
plate, cut it into serving wedges and place the beef mixture to top,
piling it up in the centre.
-
Garnish with spring onions (scallions) and
serve immediately.