Thai Beef Noodle Salad
Flank steak absorbs intense flavours from this marinade. Wear rubber gloves while handling chilies.
Servings: 4 to 6
Ingredients:
Thai Beef Noodle Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 363 |
| pro | 21 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 31 mg |
| sodium | 873 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 26% |
| vit C | 20% |
| folate | 14% |
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1 flank marinating steak (about 1 lb/500 g)
1 piece (8 inch/20 cm) english cucumber
1 large carrot
6 oz (175 g) wide rice-stick noodles
Quarter red onion, thinly sliced
3 tbsp (50 mL ) each chopped fresh coriander and mint
3 tbsp (50 mL ) thai basil or other basil leaves
1/4 cup (50 mL ) chopped unsalted peanuts
Marinade:
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL ) each sesame oil and vegetable oil
2 cloves garlic, minced
2 tbsp (25 mL) grated gingerroot
1 tbsp (15 mL) granulated sugar
Dressing:
1/2 cup (125 mL) hot water
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) fish sauce (nam_pla)
2 Thai or serrano chilies, seeded and thinly sliced
Preparation:
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.
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
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