R e c i p e s
Grilled Beef and Mint Salad on Warm Rice Noodles
Preparation: 45 mins Cooking: 10 mins Standing: 1 hr
Servings: 4 people
Ingredients
1 1/2
pounds flank steak
2 1/4
tablespoons *nuoc mam (vietnamese fish sauce)
1
tablespoon *sesame oil
3
garlic cloves, minced
2
small garlic cloves, crushed
1
small fresh red chile pepper, seeded and minced
2
tablespoons sugar
2
tablespoons fresh lemon or lime juice (lime preferred)
1/4
cup *Momokan
(R) Seasoned Gourmet Rice Vinegar1
pound *thin rice noodles (vermicelli)
1
stalk *fresh lemon grass, chopped fine
1
*black pepper, freshly ground
1
cup shredded leaf lettuce
1/2
cup shredded mint leaves
1
small cucumber, peeled, seeded and shredded
1
cup fresh bean sprouts
2
scallions, thinly sliced
2/3
cup roasted peanuts, ground
1
cilantro for garnish
Directions
In a small bowl mix fish sauce, sesame oil, garlic and curry powder. Pour the marinade over the beef. Let the beef marinate for 1 hour at room temperature, or for up to 8 hours in the refrigerator.
In a medium size saucepan, cook the vermicelli according to package directions. Drain and set aside on a serving platter.
Combine all the ingredients for the nuoc cham in a small serving bowl. Set aside.
Combine the lettuce, mint, cucumber and bean sprouts together and mix gently in a large bowl. Top the cooked noodles with the mint salad, cover, and refrigerate until ready to serve.
Prepare the grill. Over a medium-hot flame, grill the beef for about 5 minutes per side. Remove from the heat and allow to rest for 10 minutes before serving. Slice the beef very thin and place on top of the refrigerated salad. Garnish with the ground roasted peanuts and the cilantro leaves. Pass the nuoc cham to dress each person's portion. Toss everything well in your bowl, including Momokan(R) Seasoned Gourmet Rice Vinegar, then eat.
.* Available at Golden Country Oriental Food L.L.C.. Please check our website for more information
.
Recipe courtesy of Dorette Snover
Recipes source: FOOD.com
