I thought we’d celebrate the first day of summer with something fresh and flavorful.
I’ve had steak on the brain the past few days, as well as Thai food, so this is the end result of some different cravings, with a little inspiration from this recipe I found online.
This dish will definitely make its way back to the dinner table once Sacramento starts hitting triple digits, both because it tastes great but also because it requires minimal cooking.
Thai Beef Noodle Salad
2 pounds flank steak
1 ¼ cup low-sodium soy sauce
½ cup honey
6 tablespoons and two teaspoons fish sauce
2 tablespoons fresh lime juice
1 Serrano chile, seeds removed and chopped
6 cloves garlic, minced
6 tablespoons minced ginger
¼ cup rice wine vinegar
1 teaspoon sesame oil
1 6-ounce package mung bean noodles
1 red bell pepper, seeded and sliced
1 cup bean sprouts
1 cucumber, cut into chunks
¼ cup cilantro, chopped
¼ cup green onion, sliced
Whisk honey, 1 cup soy sauce, 6 tablespoons fish sauce, 1 tablespoon lime juice, half the serrano, 3 cloves garlic and 3 tablespoons ginger in bowl; add steak. Cover with plastic wrap and refrigerate at least 45 minutes. Heat grill to medium-high and cook steaks 4-5 minutes on each side, until medium. Let cool and slice thin.
Mix remaining soy sauce, fish sauce, lime juice, Serrano, garlic and ginger in bowl with sesame oil and rice wine vinegar. Cover and place in refrigerator for 30 minutes.
Cook noodles according to package instructions, drain using colander and rinse in cold water before placing in a bowl.Place colander over noodle bowl and pour dressing into colander. Discard leftover Serrano, garlic and ginger left in the colander.
Toss noodles with bell pepper, cucumber, sprouts, cilantro and green onion. Scoop noodle salad onto plates and top with a few slices of steak.