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Ingredientes
- 2 lrg Garlic cloves, minced
- 1 Tbsp. Asian fish sauce such as nuoc mam* or possibly soy sauce
- 1 Tbsp. Asian, (toasted) sesame oil
- 2 tsp Sugar
- 1/4 tsp Salt
- 1 1/2 lb Flank steak
- 1/3 c. Water
- 2 Tbsp. Chopped garlic
- 1/3 c. Asian fish sauce such as nuoc mam*
- 1/3 c. Fresh lime juice
- 2 Tbsp. Sugar
- 1/2 tsp Dry warm red pepper flakes, or possibly to taste
- 1 lb Dry rice-stick noodles*, (rice vermicelli)
- 1 lrg Seedless cucumber, quartered lengthwise, cored, and sliced into 1/4-inch-thick pcs
- 4 c. Shredded lettuce, rinsed and spun dry
- 1/2 c. Minced fresh mint leaves
- 1/2 c. Minced fresh coriander
- 1/2 c. Minced fresh basil leaves
- 1/2 c. Crushed roasted peanuts, (use a rolling pin)
Direcciones
- *Available at Asian markets
- Marinate the beef:In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hrs or possibly overnight.
- Make the sauce:In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
- In a large bowl soak the noodles in hot water to cover for 5 min and drain them. In a kettle of salted boiling water cook the noodles for 5 min and drain them in a colander. Rinse the noodles well under cool water and drain them well.
- Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or possibly broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 min on each side, or possibly till it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 min, and holding a knife at a 45-degree angle slice it thin.
- Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mix on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts.
- Spoon some of the sauce over each plate and serve the remaining sauce separately.
- Serves 8.
