Recipes & Techniques: Thai Noodle Salad With Sliced Rib Steak

Thai Noodle Salad With Sliced Rib Steak Serves 6-8 INGREDIENTS 1 (12 oz.) Wagyu Boneless Rib Steak 1 1/2 tablespoons fish sauce Dressing for beef: 1 1/2 teaspoons sesame oil 1 tablespoon light olive oil 1 1/2 teaspoons light soy sauce For the salad: 6 oz. rice vermicelli noodles 1/2 cup mint leaves 1/2 cup cilantro leaves 10 asian red shallots, peeled and thinly sliced 1 cucumber, cut into thin strips 1 oz. snow pea sprouts, trimmed Dressing for noodles: 1 teaspoon chilli flakes, dry fried, then ground in mortar and pestle 1 tablespoon palm sugar 1 1/2 tablespoons fish sauce 2 tablespoons lime juice DIRECTIONS 1. Mix beef with fish sauce and set aside. 2. Mix together dressing ingredients for beef. 3. Boil noodles for 3 minutes. Drain and run through cold water. Toss with salad ingredients. 4. Cook beef on high heat for three minutes each side, and then rest for 5 minutes. Slice thinly and toss with some of the beef dressing. 5. Combine ingredients for the noodle dressing and toss with noodles. Place noodles on serving plates and top with beef strips and drizzle with remaining beef dressing.   back to top

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