Asian-style Beef and Noodle Lettuce Wrap
- 1 1 1/2-pound flank steak
- For marinade
- 2 large garlic cloves, chopped
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1/4 teaspoon salt
1/3 cup water
2 tablespoons minced garlic
1/3 cup fish sauce
1/3 cup fresh lime juice
2 tablespoons sugar
½ teaspoon dried hot red pepper flakes, or to taste
1 pound dried rice-stick noodles
1 large seedless cucumber, quartered lengthwise, cored, and sliced into 1/4-inch-thick pieces
2 heads of outer lettuce leaves, removed and rinsed
½ cup chopped fresh mint leaves
½ cup chopped fresh coriander
½ cup chopped fresh basil leaves
½ cup crushed roasted peanuts
Marinate the beef:
In a blender, combine garlic, fish sauce, sesame oil, sugar, and salt. Pour into a shallow dish, then add the steak, turning to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
Make the sauce:
In the blender, combine the water, garlic, fish sauce, lime juice, sugar, and red pepper flakes.
Cook the noodles:
In a large bowl, cover noodles in warm water and soak for 5 minutes. Drain them in a kettle of salted boiling water, cook noodles for 5 minutes, and drain them in a colander. Rinse noodles well under cold water and then drain well.
Remove steak from the marinade. Grill over oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side.
Transfer steak to a cutting board, let stand for 10 minutes, and, holding a knife at a 45-degree angle, cut thin slices. Divide the cucumber, lettuce, and herbs and mix evenly among 8 large plates. Mound noodles over the mixture on each plate. Arrange steak decoratively over the noodles and sprinkle it with the crushed peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.
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