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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 pound flank steak |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
1/4 cup soy sauce |
2 tablespoons lime juice |
1 tablespoon sesame oil |
1 tablespoon freshly grated ginger |
2 tablespoons thai fish sauce |
1 jalapeño, seeded and minced |
1/2 cup fresh basil leaves |
1/2 cup fresh cilantro leaves |
1 large kirby cucumber, halved and thinly sliced |
1 small red onion, halved and thinly sliced |
1 cup bean sprouts |
1 8-ounce package dried rice noodles, prepared according to label directions |
Directions:
1. Preheat the broiler. Rub the olive oil over the flank steak and season with the salt and pepper. Place the steak under the broiler and cook until browned, 6 to 7 minutes per side. Remove from the broiler, cover with foil, and set aside.
2. In a small bowl, whisk together the soy sauce, lime juice, sesame oil, ginger, fish sauce, and jalapeño. In a large bowl, combine the basil, cilantro, cucumber, onion, and bean sprouts and toss well with the soy dressing. Arrange the noodles on top.
3. Slice the steak into 1/4-inch pieces, cutting against the grain, and place over the noodles. Garnish with additional basil and cilantro, if desired. Serve.
4. To make up to 1 day ahead, prepare and store separately in the refrigerator: steak, dressing, vegetables, and noodles. Assemble up to 3 hours before serving.
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