Asian Steak and Noodle Salad Recipe

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Ingredients:

Serving

1/4 cup asian fish sauce
2 tbsp finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tbsp soy sauce
2 tbsp sugar
2 lb flank steak
1/2 cup fresh lime juice
6 tbsp water
6 tbsp sugar
6 tbsp asian fish sauce
1 1/2 tsp dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles
2 medium granny smith apples
7 oz asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves , torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled cocktail peanuts ), chopped

Directions:

Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
Thinly slice steak across the grain.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
*Found in Asian markets and .
Cooks' notes: ·Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots. ·If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total. ·Dressing can be made 3 hours ahead and kept, covered, at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4269.75 Kcal (17877 kJ)
Calories from fat	3857.51 Kcal
		% Daily Value*
Total Fat	428.61g	659%
Cholesterol	102.79mg	34%
Sodium	6688.55mg	279%
Potassium	1202.85mg	26%
Total Carbs	75.83g	25%
Sugars	15.76g	63%
Dietary Fiber	7.72g	31%
Protein	38.94g	78%
Vitamin C	28.4mg	47%
Vitamin A	2mg	66%
Iron	241.7mg	1343%
Calcium	210.4mg	21%

Amount Per 100 g
Calories	450.13 Kcal (1885 kJ)
Calories from fat	406.68 Kcal
		% Daily Value*
Total Fat	45.19g	659%
Cholesterol	10.84mg	34%
Sodium	705.14mg	279%
Potassium	126.81mg	26%
Total Carbs	7.99g	25%
Sugars	1.66g	63%
Dietary Fiber	0.81g	31%
Protein	4.11g	78%
Vitamin C	3mg	47%
Vitamin A	0.2mg	66%
Iron	25.5mg	1343%
Calcium	22.2mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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