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Ingredientes
- 2 x Fresh lemongrass stalks outer leaves discarded, and root ends trimmed
- 6 x Garlic cloves chopped
- 2 Tbsp. Asian fish sauce (preferably nuoc mam)
- 1 Tbsp. Soy sauce
- 4 tsp Sugar
- 2 Tbsp. Vegetable oil
- 1/2 tsp Asian sesame oil
- 1 lb Skirt steak or possibly flank steak - (to 1 1/4 lbs)
- 1/2 lb Dry rice-stick noodles (rice vermicelli)
- 1/2 c. Fresh basil leaves (preferably Thai Basil) washed well, and spun dry
- 1/2 c. Fresh mint leaves washed well, and spun dry
- 1/2 c. Fresh coriander leaves washed well, and spun dry
- 1 c. Nuoc Cham - (Vietnamese Lime Sauce) see * Note
- 1 lb Seedless (European) cucumber halved lengthwise, and cut diagonally into 1/4"-thick slices
- 2 Tbsp. Toasted Rice Pwdr see * Note
- 2 sm Red or possibly green thin Asian chilies (1" to 2" long) or possibly serrano chilies - (to 4 chilies) seeded, and sliced very thin Thai basil, mint, or possibly coriander sprigs for garnish
Direcciones
- Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In food processor or possibly blender finely grind together sliced lemongrass and garlic. Add in remaining marinade ingredients and blend well.
- In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or possibly twice, at least 4 hrs or possibly overnight.
- In a large bowl soak noodles in warm water to cover 15 min, or possibly till softened and pliable.
- Prepare grill (or possibly preheat broiler). Bring a kettle of salted water to a boil for noodles.
- Throw away marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 min on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat same amount of time.) Transfer steak to a cutting board and let stand 5 min.
- While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or possibly till just tender. In a colander drain noodles and rinse under cool water to stop cooking. Drain noodles well.
- In a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber among 4 bowls or possibly plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 tsp. Toasted Rice Pwdr. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining Nuoc Cham on the side.
- This recipe yields 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 3 servings | |
| Calories 540 | |
| Calories from Fat 274 | 51% |
| Total Fat 30.72g | 38% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.23g | |
| Cholesterol 91mg | 30% |
| Sodium 1351mg | 56% |
| Potassium 868mg | 25% |
| Total Carbs 24.64g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.71g | 5% |
| Protein 43.92g | 70% |
