Soy-Ginger Beef And Noodle Salad With Peanut Dressing

Recipe Ingredients

		Dressing
1 1/4 cups	296ml	Boiling water
3		Tea bags of Chinese black tea
2/3 cup	131g / 4.6oz	Smooth peanut butter
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Fresh lime juice
1/4 teaspoon	1.3ml	Cayenne pepper
1 cup	146g / 5.1oz	Chopped watercress
1/2 cup	73g / 2.6oz	Chopped fresh mint
		Beef
5 tablespoons	75ml	Soy sauce
2 tablespoons	30ml	Unseasoned rice vinegar
1 tablespoon	15ml	Minced peeled fresh ginger
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Dried crushed red pepper
1 teaspoon	5ml	Ground cumin
1 1/4 lbs	567g / 20oz	Top sirloin steak - (to 1 1/2) - cut crosswise
		Into 1/4" to 1/3"-thk slices, and
		Then cut into 3" strips
		Salad
3/4 lb	340g / 11oz	Linguine
1 tablespoon	15ml	Oriental sesame oil
2		Cucumbers - (12 oz ea) - peeled,
		Halved lengthwise, seeded
8		Green onions - halved lengthwise, (large)
		Cut on diagonal into 1" lengths
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh mint
1		Watercress
1/2 cup	73g / 2.6oz	Roasted salted peanuts - coarsely chopped
		Lime wedges - for garnish

Recipe Instructions

For dressing: Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.

For beef: Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.

For salad: Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.

Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.

Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

This recipe yields 6 servings.

Source:
Bon Appetit, August 2002

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