Thai Beef Noodle Salad

Marinade: In glass baking dish, combine soy sauce, sesame oil, vegetable oil, garlic, ginger and sugar; add steak, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Dressing: In jar with tight-fitting lid, shake water with sugar until dissolved. Add lime juice, fish sauce and chilies; shake to combine. (Make-ahead: Refrigerate for up to 5 days.)

Using vegetable peeler, slice cucumber lengthwise into thin strips, slicing around centre seeds. Slice carrot lengthwise into thin strips; set aside.

In large pot of boiling salted water, cook rice noodles for 6 to 7 minutes or until tender.

Drain and chill under cold water; drain and transfer to large bowl. Toss with dressing. Set aside.

Discarding marinade, place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice against the grain.

Add cucumber, carrot, onion, coriander, mint and basil to noodle mixture; toss to coat. Divide among bowls or plates; top with steak and sprinkle with peanuts.

Additional information : Herbs to harvest from your Thai herb garden:
Chilies, coriander, mint, Thai basil

Source : Canadian Living Magazine: July 2007