THAI BEEF NOODLE SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound London broil, sirloin, or flank steak, about 1-inch to 1-1/2inch thick
1(16oz) package vermicelli noodles
MARINADE:
2 tablespoons oyster sauce each soy sauce, lime juice, and brown sugar
SALAD:
1 large bowl salad green, red-leaf lettuce, or romaine lettuce, chopped
1/2-cup fresh mint leaves
1/2-cup fresh basil leaves
1/2-cup fresh coriander leaves
1 cup fresh papaya, cubed
1 cup cherry tomatoes
DRESSING:
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons soy sauce
1/2-teaspoon cayenne pepper
1 teaspoons brown sugar
2 tablespoons dry roasted peanuts
DIRECTIONS:
1. Place noodles in a heatproof bowl, cover with boiling water for 20 minutes.
2. Dain and set aside, cut noodles into smaller pieces.
3. Mix marinade together in a bowl, stirring to dissolve the sugar.
4. Pour over the steaks and marinade in the refrigerator for up 4 hour or overnight.
5. Combine all dressing ingredients together in a mixing bowl, stirring until sugar dissolves.
6. Then prepare your bowl of salad greens and the other salad ingredients, including noodles.
7. Spray the grill with cooking spray and grill steaks over medium-high heat.
8. Medium-rare about 5 minutes per side.
9. Let rest and then slice thinly against the grain.
10. Toss the salad with the dressing.
11. When ready to serve, portion out salad into serving bowls.
12. Add thin slice meat to each bowl and top with peanuts.
ENJOY DAN: BON-APPETITE
No comments:
Post a Comment