Grilled Lemongrass Beef And Noodle Salad

Recipe Ingredients

		For Marinade
2		Fresh lemongrass stalks - outer leaves
		Discarded, and root ends trimmed
6		Garlic cloves - minced
2 tablespoons	30ml	Asian fish sauce (preferably nuoc mam)
1 tablespoon	15ml	Soy sauce
4 teaspoons	20ml	Sugar
2 tablespoons	30ml	Vegetable oil
1/2 teaspoon	2.5ml	Asian sesame oil
		For Beef and Salad
1 lb	454g / 16oz	Skirt steak or flank steak - (to 1 1/4
		Lbs)
1/2 lb	227g / 8oz	Dried rice-stick noodles (rice vermicelli)
1/2 cup	20g / 0.7oz	Fresh basil leaves (preferably Thai Basil) - washed well,
		And spun dry
1/2 cup	20g / 0.7oz	Fresh mint leaves - washed well,
		And spun dry
1/2 cup	20g / 0.7oz	Fresh coriander leaves - washed well,
		And spun dry
1 cup	237ml	Nuoc Cham - (Vietnamese Lime Sauce) - see * Note
1 lb	454g / 16oz	Seedless (European) cucumber - halved lengthwise,
		And cut diagonally into 1/4"-thick slices
2 tablespoons	30ml	Toasted Rice Powder - see * Note
2 tablespoons	30ml	Red or green thin Asian chilies (1" to 2" (small)
		Long) or serrano chilies - (to 4 chilies) - seeded, and
		Sliced very thin
		Thai basil, mint, or coriander sprigs - for garnish

Recipe Instructions

* Note: See the "Nuoc Cham - (Vietnamese Lime Sauce)" and "Toasted Rice Powder" recipes which are included in this collection.

Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.

In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.

In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.

Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.

Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.

While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.

In a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons Toasted Rice Powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining Nuoc Cham on the side.

This recipe yields 3 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8715)

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