Hot-and-Sour Beef and Rice Noodle Salad

Name: Hot-and-Sour Beef and Rice Noodle Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef flank steak (about; 227 grams cup cherry tomatoes , rinsed, stemmed, and halved; 79 milliliters fresh cilantro leaves, rinsed; 79 milliliters fresh mint leaves, rinsed; 1 Tbsp minced garlic; 118 milliliters lime juice; 118 milliliters thinly slivered red onion, rinsed; 227 grams dried thin rice noodles (see; 142 grams quarts salad greens , rinsed and crisped; 3 teaspoons minced fresh serrano chiles; 59 milliliters Asian fish sauce (nuoc mam or nam pla) or soy sauce; 59 milliliters sugar (2 tablespoons if using soy sauce)

Hot-and-Sour Beef and Rice Noodle Salad is a dairy free main course. This recipe makes 4 servings with 537 calories, 28g of protein, and 17g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up beef flank steak, salad greens, lime juice, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Rinse steak and pat dry.

Ingredients you will need

Steak

Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest part (cut to test), 9 to 12 minutes total.

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer to a board and let rest at least 5 minutes.

Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil; add noodles and stir occasionally until barely tender to bite, 3 to 4 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Frying Pan

Drain, rinse with cold water until cool, and drain again thoroughly.

Ingredients you will need

Water

In a small bowl, mix 1/2 cup (1/4 cup if substituting soy sauce for fish sauce) water, lime juice, fish sauce, sugar, and garlic.

Ingredients you will need

Fish Sauce

Lime Juice

Soy Sauce

Garlic

Sugar

Water

Equipment you will use

Bowl

Add chiles to taste.

Ingredients you will need

Chili Pepper

Thinly slice meat across the grain at a 45 angle, then cut the slices into 3- to 4-inch lengths. On each of four dinner plates, layer equal portions of salad greens, noodles, tomatoes, onion, mint, and cilantro.

Ingredients you will need

Greens

Cilantro

Tomato

Pasta

Grains

Onion

Meat

Mint

Top salads with slices of beef. Spoon half the dressing over salads; serve remaining to add to taste.

Ingredients you will need

Beef

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Ingredients you will need

Pasta

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Ingredients you will need

Cellophane Noodles

Mung Beans

Pasta

Starch

Water

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Ingredients you will need

Rice Noodles

Rice Flour

Pasta

Water

Rice

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Ingredients you will need

Wheat Flour

Buckwheat

Pasta

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Ingredients you will need

Spaghetti