Vietnamese-Style Steak Salad

Ingredients

• 4 ounces rice noodles (vermicelli)
• 1/3 cup soy sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon red pepper flakes
• 1 lb sirloin steak, trimmed well
• 2 tablespoons vegetable oil
• 1 small boston lettuce head or bibb lettuce, shredded (about 5 cups)
• 1 cucumber, halved lengthwise, seeded, thinly sliced
• 1/2 cup grated peeled carrot
• 1/2 cup fresh mint leaves

Directions

1. 1

   In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes. Drain and rinse. Transfer noodles to a medium bowl and let cool.

2. 2

   In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.

3. 3

   Slice the steak against the grain into thin strips. ( Note much easier to slice thin strips when steak is partially frozen).

4. 4

   In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the beef, in batches, and stir-fry until just cooked through.

5. 5

   Transfer the beef to the bowl with the noodles.

6. 6

   Add half the dressing and toss until well coated. Let cool.

7. 7

   In another bowl, combine the lettuce, cucumber, carrot, and mint.

8. 8

   (If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler. Remove from cooler about 30 minutes before serving.).

9. 9

   Just before serving, toss the greens with the remaining dressing and divide among 4 plates. Top each with the beef-noodle salad.

10. 10

    Recommended wine: Gewurztraminer.