Grilled Lemongrass Beef And Noodle Salad

Ready in 1 hour

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2 tb Toasted Rice Powder; see *
6 Garlic; minced
2 tb Asian fish sauce;
1 tb Soy sauce
2 tb Vegetable oil
sprigs Thai basil; or mint for garnish
1/2 ts Asian sesame oil
1/2 lb Dried rice-stick noodles
2 sm thin Asian chiles; Red or green, seeded, and sliced very thin
2 stalks Fresh lemongrass; rind discarded and root ends trimmed
1/2 c Fresh coriander leaves; washed well and spun dry
1 c Nuoc Cham; (Vietnamese ? Sauce, see note*)
1 lb Skirt steak; or flank steak
1/2 c Fresh basil leaves; washed well and spun dry
4 ts Sugar
1 lb Seedless cucumber; halved lengthwise and cut diagonally into slices
1/2 c Fresh mint leaves; washed well and spun dry

Original recipe makes 3



* Note: See the "Nuoc Cham - (Vietnamese Lime Sauce)" and "Toasted Rice Powder" recipes which are included in this collection. Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well. In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles. Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat same amount of time.) Transfer steak to a cutting board and let stand 5 minutes. While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well. In a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons Toasted Rice Powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining Nuoc Cham on the side. This recipe yields 3 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8715) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 05-18-1999 Per serving: 122 Calories (kcal); 9g Total Fat; (65% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.

Calories Per Serving: 455 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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