Firecracker Beef on Rice Noodle Salad

By Jaymers

Ingredients

• Spicy Firecracker Beef Marinade:
• 1 tsp of soy sauce
• 2 tbsp of rice vinegar
• 2 tbsp of chili garlic sauce (you'll find that in the Asian section)
• 1/2 tsp of 5-spice
• 1/2 tsp of ginger puree or grated ginger
• 3 garlic cloves, roughly chopped
• some black pepper to taste
• 1 tbsp of vegetable oil
• Rice Noodle Salad:
• 8 oz rice noodles
• 2 tbsp fish sauce
• 4 tbsp of rice vinegar
• 2 tbsp of vegetable oil
• 1/3 C shredded carrot
• 1/4 C chopped peanuts
• 1/2 C chopped cilantro

Details

Adapted from video.about.com

Preparation

Step 1

1. Mix together the beef marinade and refrigerate marinated beef for one hour.

2. Boil rice noodles for 4 minutes (they cook quickly). Rinse with cold water and drain well.

3. Add 2 tsp of fish sauce, 2 tbsp of vegetable oil, 2 tbsp of rice vinegar and 1/3 cup of shredded carrot to the rice noodles. Refrigerate until needed.

4. In a very hot preheated dry pan sear the beef for 2 minutes per side. It should be rare, but kind of caramelized on the outside.

5. Let the meat cool to room temperature.

6. Add 2 more tbsp of rice vinegar, 1/4 C chopped peanuts, and 1/2 C chopped cilantro to the rice noodles and toss that together.

7. Once the meat is room temperature, slice against the grain into strips. Preheat the pan very well and sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious.

8. Top the cold rice noodle salad with the hot beef. Drizzle any drippings and sauce on top. Garnish with additional peanuts or cilantro if desired.