|(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)|
|Juice of 3 limes|
|3||tablespoons Asian fish sauce|
|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.