Asian Steak and Noodle Salad
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
For steak
- 1⁄4 cup asian fish sauce
- 2 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 lbs flank steaks
-
Salad
- 1⁄2 cup fresh lime juice
- 6 tablespoons water
- 6 tablespoons sugar
- 6 tablespoons asian fish sauce
- 1 1⁄2 teaspoons dried hot red pepper flakes
- 1⁄2 cup thinly sliced shallot (2 medium)
- 8 ounces dried vermicelli, rice-stick noodles*
- 2 medium granny smith apples
- 7 ounces asian mixed salad greens (16 cups loosely packed, see cooks' note, below)
- 1 cup fresh mint leaves, torn into pieces if large
- 1⁄2 cup dry roasted salted peanut, chopped (sometimes labeled "cocktail peanuts")
directions
- Special equipment: an adjustable-blade slicer
- 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, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
- Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
- Assemble salad while steak rests:.
- Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
- Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
- Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
- Thinly slice steak across the grain.
- Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
- Cooks' notes:.
- • Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
- • If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
- • Dressing can be made 3 hours ahead and kept, covered, at room temperature.
- *Found in Asian markets and uwajimaya.com.
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RECIPE SUBMITTED BY
I live in Fayetteville NC. I am retired after 21 years in the US Army, most of which was spent here at Ft. Bragg in the 82nd Air Borne Division.
I love archery and bow hunting, as well as cooking.