This is another really great recipe that I got from my mom (she always finds the best recipes!) I’m not a huge eater of red meat, but when I do eat it I enjoy it – and it was very enjoyable in this salad! The dressing, made with fish sauce, sesame oil, fresh ginger, and others, had a nice tang to it that was prefect for the current summer weather, and the fresh vegetables added to the crispness of the salad. Enjoy!
Thai Beef and Noodle Salad
1 lb linguine or other fine noodle
I use: 1/2 lb rice noodles & 1 bag of salad greens
1 lb skirt steak
1 1/2 cup of roughly chopped mixture of cilantro, mint, basil
2 carrots peeled and thinly sliced ( 2 inch long)
1/2 English cucumber, thinly sliced
1 cup cherry tomatoes cut in half
1/2 cup roughly chopped roasted peanuts
2 cloves garlic crushed
1 T fish sauce
2 T soy sauce
1 T sugar
2 T and 2 teaspoon fish sauce
2T and 2 teaspoon sesame oil
1T soy sauce
3 teaspoon Sriracha
4 T brown sugar
4 T peeled, minced fresh ginger
1/2 cup fresh lime juice (about 4 limes)
Marinate the steak. (Large zip lock bags work great.). Place in refrig for at least 30 minutes and up to one day. The longer it marinates the better. Remove from refrig 15 min before grilling/cooking. Grill for 4 1/2 min on each side, let rest for awhile covered in aluminum foil, then slice thinly. Can also cook in frying pan over medium heat.
Cook noodles al dente, drain. If using rice noodles make sure they don’t stick together when cooking or pull apart if they did stick. Mix some of the dressing with noodles.
Place noodles, salad, and remaining ingredients in a large bowl. Add 2/3 of the steak and add remaining dressing and toss all together. Top with the remaining steak and the chopped peanuts.