Thai Beef Salad Recipe

For the flank steak:

1 pound flank steak
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon toasted sesame oil

For the vinaigrette:

1/4 cup fresh lime juice
2 tablespoon fish sauce (or 2 teaspoons anchovy paste)
2 tablespoons brown sugar
1 tablespoon fresh ginger, peeled, minced
1 teaspoon chili garlic paste
1 teaspoon peanut butter
1/4 cup vegetable oil

For the beef salad:

1 package ramen noodles, cooked (omit seasoning packet), drained
1 cup fresh bean sprouts
1 cup cucumber, seeded, cut into half-moons
1 cup grape tomatoes, halved
3/4 cup carrots, thinly sliced
3/4 cup red bell pepper, seeded, diced
1/4 cup shallots, thinly sliced
Garnish with:
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro
2 tablespoons dry roasted peanuts, chopped

Marinate the flank steak in soy sauce, vinegar, sugar and oil for 1-2 hours,
chilled.

Combine lime juice, fish sauce, sugar, ginger, chili paste and peanut
butter for vinaigrette. Blend until smooth. Whisk in oil until
emulsified; set aside.

Prepare noodles according to package directions. Drain (but do not
rinse), toss with sesame oil, and set aside. Prepare vegetables and
combine with noodles; prepare garnishes and set aside.

Preheat grill to high. Grill steak to medium-rare, 3-4 minutes per
side; allow meat to rest 5 minutes before carving. Thinly slice steak
against the grain and on a bias, and add it to the vegetables. Toss
salad with dressing (you may not need all of it) and transfer to a
large serving platter.

Garnish with herbs and peanuts. Serve at room temperature. Makes about
6 cups.

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