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Thai Beef Market Salad




Source of Recipe


bobo3039


List of Ingredients




For the Steak --
Marinate; Grill:
1 lb. flank steak
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 T. brown sugar
1 T. toasted sesame oil

For the Vinaigrette --
Combine:
1/4 cup fresh lime juice
2 T. fish sauce (or 2 t. anchovy paste)
2 T. brown sugar
1 T. fresh ginger, peeled, minced
1 t. chili garlic paste
1 t. peanut butter

Whisk in:
1/4 cup vegetable oil

For the Salad --
Prepare:
1 pkg. (3 oz.) ramen noodles, cooked (omit seasoning packet), drained, and tossed with 1 T. toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber, seeded, cut into half-moons
1 cup grape tomatoes, halved
3/4 cup carrots, thinly sliced
3/4 cup red bell pepper, seeded, diced
1/4 cup shallots, thinly sliced

Garnish with:
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro
2 T. dry roasted peanuts, chopped


Recipe



Marinate the steak in soy sauce, vinegar, sugar, and oil for 1 - 2 hours, chilled.

Combine lime juice, fish sauce, sugar, ginger, chili paste, and peanut butter for vinaigrette. Blend until smooth.

Whisk in oil until emulsified; set aside.


Prepare noodles according to package directions. Drain (but do not rinse), toss with oil, and set aside.

Prepare vegetables and combine with noodles; prepare garnishes and set aside.

Preheat grill to high.

Grill: steak to medium-rare, 3 - 4 minutes per side; allow meat to rest 5 minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it) and transfer to a large serving platter.

Garnish: with herbs and peanuts. Serve at room temperature.