Thai Beef Noodle Salad (Canadian Living Special Issue: Market Fresh)
I love Thai food, but I’m almost never able to reproduce it at home. This attempt was no exception.
| 1 lb beef flank marinating steak 1 piece english cucumber 1 large carrot 6 oz wide rice-stick noodles quarter red onion, thinly sliced 3 tbsp chopped fresh coriander and mint 3 tbsp thai basil or other basil leaves 1/4 cup chopped unsalted peanuts 2 tbsp soy sauce 1 tbsp sesame oil and vegetable oil 2 cloves garlic, minced 2 tbsp grated ginger root 1 tbsp granulated sugar 1/2 cup hot water 1/4 cup granulated sugar 2 tbsp lime juice 2 tbsp fish sauce 2 thai or serrano chilies |
add steak, turning to coat. Cover and refrigerate for 4 hours, turning occasionally.Dressing: In jar with tight-fitting lid, shake water with sugar until dissolved. Add lime juice, fish sauce and chilies. Shake to mix.
OR, put it in a pyrex container with a non-tight-fitting lid and shake dressing, splattering it all over your kitchen. Like I did.
Using vegetable peeler, slice cucumber lengthwise into thin strips, slicing around centre seeds. Slice carrots 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 hill 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, for about 8 minutes for medium-rare or until desired doneness.
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.
Makes 4 to 6 servings.
This was probably the tastiest Thai-inspired steak ever. It was probably the grossest noodle salad though, since I definitely overcooked the noodles. And it made TERRIBLE leftovers, which is tragic because without leftovers I would starve.
