Hot-and-Sour Beef and Rice Noodle Salad

Hot-and-Sour Beef and Rice Noodle Salad
Photo by James Carrier


  • 8 ounces dried thin rice noodles (see "Four Types of Noodles," below)
  • 1 beef flank steak (about 1 lb.)
  • 2 quarts salad greens (5 oz.), rinsed and crisped
  • ¼ cup Asian fish sauce (nuoc mam or nam pla) or soy sauce
  • ¼ cup sugar (2 tablespoons if using soy sauce)
  • ½ cup lime juice
  • 1/3 cup fresh mint leaves, rinsed
  • + 5 more ingredients
    • 1/3 cup fresh cilantro leaves, rinsed
    • 1 cup cherry tomatoes (8 oz.), rinsed, stemmed, and halved
    • 1 tablespoon minced garlic
    • ½ cup thinly slivered red onion, rinsed
    • 3 to 4 teaspoons minced fresh serrano chiles

1. Rinse steak and pat dry. Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest p...

View full recipe at My Recipes


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