Part-freeze steak to make it easier to cur
each piece into 2 thin slices, making four slices. Place steak on a
plate and cut into four slices. Spread each with bell pepper, garlic and
1 tablespoon oil. Turn steak in to marinate it, cover and refrigerate
for 45 minutes.
Pour 40 ml oil into a heavy based pan,
ensuring the based is coated.
Separate the noodles with hands. Heat oil
to medium, add noodles and press them in and down with hands and spatula
to fit the pan.
Heat until noodles are golden and crisp.
Cook until browned then leave it in the pan for about 15 minutes as it
will break up.
Loosen edges and base of pancake gently.
Place a large place over the pan and quickly invert the pan to settle
the pancake on the plate. Gently slide the pancake back into the pan,
uncooked side down and continue cooking 5 to 10 minutes. Return pancake
to plate in the same manner and keep warm in low oven.
In the same pan, heat 2 1/2 tablespoon oil
until smoking, add meat and bell pepper. Mix and stir quickly on both
sides, not overcooking.
Mix sugar, nuoc cham sauce, broth and
cornstarch till smooth and add to steak.
Turn meat to absorb flavors, remove it and
stir sauce rapidly until thick, returning steak briefly to coat with
Serve steak and sauce on top of pancake
and cut into 4 or 8 if presenting as an entree.
Top with sauce and garnish with chopped
green onions (scallions).