 |
(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe) |
Sunday Supper & More
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 
© Copyright 2011 Globe Newspaper Company.
