Beef - Vietnamese Flank Steak with Noodle Salad

Beef - Vietnamese Flank Steak with Noodle Salad
Beef - Vietnamese Flank Steak with Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • In resealable plastic bag:

  • 2

    cloves of garlic

  • 1

    shallot Finley chopped

  • 5

    tsp packed brown sugar

  • 4

    tsp oil

  • 1

    Tbsp fish sauce

  • 1

    Tbsp soya sauce

  • 1/4

    tsp pepper

  • Add:

  • 11/2

    lb. beef flank steak -pierce steak all over with fork

  • Marinade in fridge overnight

  • Noodle Sauce:

  • 1/2

    cup cold water

  • 3

    Tbsp lime juice

  • 2

    Tbsp sugar

  • 2

    Tbsp fish sauce

  • 1

    Thai chili, thinly sliced

  • Combine

  • 8

    oz. Fine rice vermicelli, cooked according to pkg. Instructions

  • 3

    cups shredded lettuce

  • 3

    cups fresh bean sprouts

  • 12

    fresh mint sprigs

  • 1/2

    English cucumber, julienned

  • 1

    tomato, cut into wedges (optional)

  • 1/2

    cup roasted peanuts

  • Add noodle sauce and toss.

  • Serves 8

Directions

Grill steak on greased grill over medium high heat, close lid and grill for 5 to 6 minutes per side Remove from grill and Tent with foil for 5 minutes before slicing

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