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Name: Asian Steak and Noodle Salad
Prep time: 30 min
Cook time: 7 h 30 min
Total time: 8 h
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup Asian fish sauce; 2 tablespoons finely chopped peeled fresh ginger; 2 garlic cloves finely chopped; 2 tablespoons soy sauce; 2 tablespoons sugar; 2 pounds flank steak; 1/2 cup fresh lime juice; 6 tablespoons water; 6 tablespoons sugar; 6 tablespoons Asian fish sauce; 1 1/2 teaspoons dried hot red-pepper flakes; 1/2 cup thinly sliced shallots (2 medium); 8 ounces dried vermicelli rice-stick noodles*; 2 medium Granny Smith apples; 7 ounces Asian salad mix (16 cups loosely packed; see cooks' note, below); 1 cup fresh mint leaves torn into pieces if large; 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

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INGREDIENTS

1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves ; finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 pounds flank steak
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots ; (2 medium)
8 ounces dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 ounces Asian salad mix ; (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves ; torn into pieces if large
1/2 cup salted roasted peanuts ; (sometimes labeled "cocktail peanuts"), chopped

Servings

INSTRUCTIONS

Marinate and grill steak:

Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.

Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

Assemble salad while steak rests:

Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.

Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.

Thinly slice steak across the grain.

Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

NOTES

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Asian Steak and Noodle Salad

1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 pounds flank steak
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 ounces dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 ounces Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

Marinate and grill steak:
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.

Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

Assemble salad while steak rests:
Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.

Thinly slice steak across the grain.

Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

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Nutrition

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Serving Size: 1 Serving (621g)
Recipe Makes: 4 Servings

Calories: 724
Calories from Fat: 149 (21%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 0.8g
Cholesterol 78.4mg		24 %
Sodium 3730.3mg		129 %
Potassium 1127.4mg		30 %
Total Carbohydrate 94.7g		28 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 90.6g
Protein 51.3g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 724

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