Vietnamese Style Steak Salad
This is a recipe from toni lydecker that i acquired from wine enthusiast magazine. great for summer picnic or outing. the beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. toss with soy lime dressing just before serving..
Steps
In a small sauce pan , cook the noodles in boiling water until soft , about 3 minutes.
Drain and rinse.
Transfer noodles to a medium bowl and let cool.
In a small jar , combine the soy sauce , lime juice , sugar , garlic , and pepper flakes and shake until the dressing is well combined.
Slice the steak against the grain into thin strips.
In a wok or large skillet , heat the vegetable oil over medium-high heat until hot.
Add the beef , in batches , and stir-fry until just cooked through.
Transfer the beef to the bowl with the noodles.
Add half the dressing and toss until well coated.
Let cool.
In another bowl , combine the lettuce , cucumber , carrot , and mint.
Just before serving , toss the greens with the remaining dressing and divide among 4 plates.
Top each with the beef-noodle salad.
Recommended wine: gewurztraminer.
Ingredients
rice noodles, soy sauce, fresh lime juice, sugar, garlic, red pepper flakes, sirloin steak, vegetable oil, lettuce head, cucumber, carrot, fresh mint leaves