Asian Steak and Noodle Salad

Name: Asian Steak and Noodle Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Asian
Ingredients: 6 Tbsps Asian fish sauce; 907 grams flank steak; 2 Tbsps finely chopped peeled fresh ginger; 237 milliliters fresh mint leaves, torn into pieces if large; 2 garlic cloves, finely chopped; 2 mediums Granny Smith apples; 118 milliliters fresh lime juice; 2 teaspoons dried hot red-pepper flakes; 227 grams dried vermicelli rice-stick noodles; 118 milliliters salted roasted peanuts (sometimes labeled cocktail peanuts), chopped; 198 grams Asian salad mix (16 cups loosely packed; see cooks note, below); 118 milliliters thinly sliced shallots (2 medium); 2 Tbsps soy sauce; 6 Tbsps sugar; 6 Tbsps water

Asian Steak and Noodle Salad might be just the main course you are searching for. One portion of this dish contains roughly 30g of protein, 11g of fat, and a total of 393 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your valentin day event. It is a good option if you're following a dairy free diet. If you have roasted peanuts, mint leaves, shallots, and a few other ingredients on hand, you can make it.

Instructions

Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved.

Ingredients you will need

Fish Sauce

Soy Sauce

Garlic

Ginger

Sugar

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Ziploc Bags

Bring steak to room temperature 30 minutes before grilling.

Ingredients you will need

Steak

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

Equipment you will use

Grill

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Paper Towels

Grill

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

Ingredients you will need

Steak

Equipment you will use

Cutting Board

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

Ingredients you will need

Fish Sauce

Lime Juice

Shallot

Pepper

Sugar

Water

Equipment you will use

Whisk

Bowl

Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain in a colander, then rinse under cold water and drain well.

Ingredients you will need

Water

Equipment you will use

Colander

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.

Ingredients you will need

Apple

Equipment you will use

Bowl

Cut slices lengthwise into 1/4-inch-wide matchsticks.

Combine apples, greens, and mint in a large bowl.

Ingredients you will need

Apple

Greens

Mint

Equipment you will use

Bowl

Add 1/2 cup dressing and toss well to coat.

Thinly slice steak across the grain.

Ingredients you will need

Grains

Steak

Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts.

Ingredients you will need

Pasta

Peanuts

Greens

Steak

Serve at room temperature with remaining dressing on the side.

*Found in Asian markets and uwajimaya.com.

·Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.·If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.·Dressing can be made 3 hours ahead and kept, covered, at room temperature.

Ingredients you will need

Mustard Greens

Baby Arugula

Pea Shoots

Greens

Mizuna

Steak

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

6Tbsps

Asian fish sauce 907grams

flank steak 2Tbsps

finely chopped peeled fresh ginger 237milliliters

fresh mint leaves, torn into pieces if large 2

garlic cloves, finely chopped 2mediums

Granny Smith apples 118milliliters

fresh lime juice 2teaspoons

dried hot red-pepper flakes 227grams

dried vermicelli rice-stick noodles 118milliliters

salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped 198grams

Asian salad mix (16 cups loosely packed; see cooks' note, below)118milliliters

thinly sliced shallots (2 medium)2Tbsps

soy sauce 6Tbsps

sugar 6Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.