Vietnamese Beef Salad
– 2 sirloin steaks - 2 carrots cut into strips - 1 cucumber sliced into ribbons - 1 butter lettuce chopped - Handful of fresh coriander - 10-15 fresh mint leaves - Red chili finely sliced - 1 cup dried rice noodles - Juices of 3 limes - 2 Tsp. fish sauce - 1 Tsp. garlic ginger paste - 2 Tbsp. sesame oil - 1 Tbsp. honey
Make steak marinade.
In a small dish, combine juice of 2 limes, 1 tsp. fish sauce, and 1 tsp. garlic ginger paste.
Pour the steak marinade over 2 sirloin steaks. Cover, and allow to soak for 20 minutes.
Cook rice noodles.
Cook 1 cup dried rice noodles by placing them in a bowl and cover with boiling water. Let them sit for 1 minute before draining and rinsing under cold water.
Peel and cut carrots into strips. Slice cucumber into ribbons. Chop gem lettuce heads, a handful of fresh coriander, and fresh mint leaves. Finely slice red chili. Add in rice noodles.
Place a skillet over medium heat, cook steaks on each side for 3-4 minutes.
Remove steaks from the pan and wrap them loosely in foil to rest for 8 minutes before slicing.
Make Asian salad dressing.
Mix together 2 Tbsp. sesame oil, the juice of 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey and mix well.
Assemble the salad and toss it together to mix with the rice noodles.
Top salads with sliced steak.
Unwrap the steaks from foil and thinly slice. Place the beef strips on top of the salad and pour over salad dressing.