Asian Beef Noodle Salad

Ingredients:

• 1 flank marinating steaks (about 1lb/500g)

• 1 English cucumber

• 1 carrot, large

• 6 oz / 170 g wide rice stick noodles

• 1/4 red onion thinly sliced

• 3 tbsp chopped fresh cilantro

• 3 tbsp chopped fresh mint

• 3 tbsp fresh basil

• 1/4 c chopped unsalted peanuts

Marinade

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp vegetable oil

• 2 cloves of garlic minced

• 2 tbsp grated fresh ginger

• 1 tbsp sugar

Dressing

• 1/2 c hot water

• 1/4 c sugar

• 2 tbsp lime juice

• 2 tbsp fish sauce

• 2 Thai chili pepper, seeded and thinly sliced

Preparation:

Marinade

In glass baking dish, combine soy sauce, sesame oil, vegetable oil, garlic, ginger and sugar. Add meat, coat, cover and refrigerate 4-12 hrs, turning occasionally.

Dressing

In a jar with tight fitting lid, shake sugar and water until dissolved. Add lime juice, fish sauce and chili. Shake to combine.

With a vegetable peeler, slice cucumber lengthwise into strips, avoiding seeds. Slice carrots into strips. Set aside.

In a large pot of boiling salty water, cook rice noodle for 6-7 min, or until tender. Drain and chill under cold water. Drain and transfer to a large bowl. Toss with dressing. Set aside.

Discarding marinade, place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 8 min for medium rare. Transfer to cutting board and tent with foil; let it stand for 5 min. Thinly slice against the grain.

Add cucumber, carrot, onion, cilantro, mint and basil to noodle mixture and toss to coat.

Divide among 6 bowls or plates. Top with steak and sprinkle with peanuts.