Sunday Supper & More

Steak and rice noodle salad

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
May 25, 2011

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Serves 4

Juice of 3 limes
3 tablespoons Asian fish sauce
3 tablespoons sugar
1 piece (1 inch) fresh ginger, chopped
1 clove garlic, chopped
1/4 teaspoon crushed red pepper
1 1/2 teaspoons dark sesame oil
Salt, to taste
1/2 pound green beans, trimmed and halved
8 ounces flat rice noodles (pad Thai or linguine style)
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 red bell pepper, cored and cut into strips
8 slices grilled steak (at room temperature), cut into matchsticks
2 scallions, thinly sliced

1. For the dressing: In a bowl, whisk the lime juice, fish sauce, sugar, ginger, garlic, red pepper, and sesame oil.

2. Bring a large pot of salted water to a boil. Drop in the green beans and cook for 3 minutes or until they are tender, but crisp. Use a large slotted spoon to transfer the beans to a bowl of cold water.

3. Drop in the noodles and cook for 4 minutes or until just tender. Drain and transfer to a large bowl. Sprinkle with 1/2 of the dressing, cilantro, mint, green beans, bell pepper, and steak. Toss gently. Sprinkle with remaining dressing and scallions.

Lisa Zwirn