Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
- Portion size 3 servings
- Credits : Canadian Living Magazine: May 2005
Trim fat from steak. With knife held at 45-degree angle, cut steak crosswise into 6 equal pieces. Place each between plastic wrap; with meat pounder, pound each until about 6 inches (15 cm) long, 3 inches (8 cm) wide and 1/4 inch (5 mm) thick. Place in bowl. Add minced shallot, minced garlic, granulated sugar and fish sauce; toss to coat. Let stand for 30 minutes at room temperature.
Noodle Sauce: In glass measure, whisk together lime juice, fish sauce, sugar, garlic and hot pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
Vermicelli Salad: Meanwhile, in small skillet, heat oil over medium heat until it bubbles. Add shallots; fry until golden, about 4 minutes. With slotted spoon, remove to paper towel-lined plate. Set skillet of shallot oil aside.
In bowl, cover vermicelli with boiling water and soak until tender, about 5 minutes. Drain; rinse in cold water. Return to bowl; toss with 1 tsp (5 mL) of the reserved shallot oil.
Divide lettuce between two or three large bowls or plates. Top with cucumber, half of the coriander and the vermicelli; sprinkle with peanuts and fried shallots. Set aside.
Thread beef onto skewers; brush with 1 tbsp (15 mL) of the reserved shallot oil. Reserve remaining shallot oil for another use. Broil beef until dark and crusty, about 8 minutes. Place on top of noodles; drizzle with any pan juices. Sprinkle with green onion and remaining coriander. To eat, pour noodle sauce over vermicelli salad and toss to combine.
Nutritional facts <b>Per each of 3 servings:</b> about
- Sodium 1253 mg
- Protein 22 g
- Calories 368.0
- Total fat 17 g
- Cholesterol 36 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
- Iron 21.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 25.0