Asian Steak and Noodle Salad

Ingredients

  • 6 tablespoons Asian fish sauce
  • 6 tablespoons sugar
  • 6 tablespoons water
  • ½ cup fresh lime juice
  • 2 lb flank steak
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • + 11 more ingredients
    • 2 garlic cloves, finely chopped
    • Special equipment: an adjustable-blade slicer
    • ½ cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
    • 1 cup fresh mint leaves, torn into pieces if large
    • 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
    • 2 medium Granny Smith apples
    • 8 oz dried vermicelli rice-stick noodles*
    • ½ cup thinly sliced shallots (2 medium)
    • 1 ½ teaspoons dried hot red-pepper flakes
    • 2 tablespoons finely chopped peeled fresh ginger
    • ¼ cup Asian fish sauce

1. Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat,...

View full recipe at SpringPad

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