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Grilled Lemongrass Beef And Noodle Salad

Type: Meat
Courses: Main Course
Serves: 3 people

Recipe Ingredients

  For Marinade
2   Fresh lemongrass stalks - outer leaves
  Discarded, and root ends trimmed
6   Garlic cloves - minced
2 tablespoons 30mlAsian fish sauce (preferably nuoc mam)
1 tablespoon 15mlSoy sauce
4 teaspoons 20mlSugar
2 tablespoons 30mlVegetable oil
1/2 teaspoon 2.5mlAsian sesame oil
  For Beef and Salad
1 lb 454g / 16ozSkirt steak or flank steak - (to 1 1/4
1/2 lb 227g / 8ozDried rice-stick noodles (rice vermicelli)
1/2 cup 20g / 0.7ozFresh basil leaves (preferably Thai Basil) - washed well,
  And spun dry
1/2 cup 20g / 0.7ozFresh mint leaves - washed well,
  And spun dry
1/2 cup 20g / 0.7ozFresh coriander leaves - washed well,
  And spun dry
1 cup 237mlNuoc Cham - (Vietnamese Lime Sauce) - see * Note
1 lb 454g / 16ozSeedless (European) cucumber - halved lengthwise,
  And cut diagonally into 1/4"-thick slices
2 tablespoons 30mlToasted Rice Powder - see * Note
2 tablespoons 30mlRed 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.

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


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