Asian Steak and Noodle Salad

Ingredients for Asian Steak and Noodle Salad

• 60ml Asian fish sauce

• 2 tablespoons finely chopped peeled fresh ginger

• 2 gousses d'ail, finement hachées

• 2 cuillères à soupe de sauce soja

• 2 cuillères à soupe de sucre

• 900g flank steak

• 120ml de jus de citron vert frais

• 6 tablespoons water

• 6 tablespoons sugar

• 90ml Asian fish sauce

• 1 1/2 teaspoons dried hot red-pepper flakes

• 60g thinly sliced shallots (2 medium)

• 230g dried vermicelli rice-stick noodles*

• 2 medium Granny Smith apples

• 200g Asian salad mix (16 cups loosely packed

• )

• 1 cup fresh mint leaves, torn into pieces if large

• 80g salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

• une trancheuse à lame réglable

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.

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 120ml 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 120ml 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 uwajimaya.com.

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