Asian beef recipes

It takes bold flavors to stand up to the smoky richness(moderate heat for gas).
of grilled beef, and this salad delivers. A tangle ofRemove steak from marinade (discard marinade) and
rice-stick noodles cradles Asian greens, apples, andpat dry with paper towels. Grill, uncovered unless using
mint, and tender slices of flank steak top things off.a gas grill, over direct heat, turning over once, until
The finishing touch? A drizzle of sweet dressing tangymedium-rare, 12 to 14 minutes total.
with fish sauce and fiery with red-pepper flakes.Transfer steak to a cutting board and let stand,
For steakuncovered, about 15 minutes.
1/4 cup Asian fish sauceAssemble salad while steak rests:
2 tablespoons finely chopped peeled fresh gingerWhisk together lime juice, water, sugar, fish sauce, and
2 garlic cloves, finely choppedred-pepper flakes in a bowl until sugar is dissolved,
2 tablespoons soy saucethen stir in shallots.
2 tablespoons sugarCook noodles in a 5-quart pot of boiling salted water
2 lb flank steakuntil just tender, 4 to 5 minutes. Drain in a colander, then
For saladrinse under cold water and drain well. Transfer to a
1/2 cup fresh lime juicebowl and toss with 1/2 cup dressing. 3Working around
6 tablespoons watercore of each apple, cut thin slices (about 1/8 inch thick)
6 tablespoons sugarwith slicer, then stack slices. Cut slices lengthwise into 1
6 tablespoons Asian fish sauce4-inch-wide matchsticks.
1 1/2 teaspoons dried hot red-pepper flakesCombine apples, greens, and mint in a large bowl. Add
1/2 cup thinly sliced shallots (2 medium)1/2 cup dressing and toss well to coat.
8 oz dried vermicelli rice-stick noodles*Thinly slice steak across the grain.
2 medium Granny Smith applesArrange noodles on a large platter and mound greens
7 oz Asian salad mix (16 cups loosely packed; seeon top of noodles. Arrange steak slices on greens and
cooks' note, below)sprinkle with peanuts. Serve at room temperature with
1 cup fresh mint leaves, torn into pieces if largeremaining dressing on the side.
1/2 cup salted roasted peanuts (sometimes labeledCooks' notes:
"cocktail peanuts"), chopped• Packaged Asian salad mix can be found at
Special equipment: an adjustable-blade slicermany supermarkets, or you can use a blend of greens
Marinate and grill steak:such as tatsoi, mizuna, baby arugula, mustard greens,
Whisk together fish sauce, ginger, garlic, soy sauce,or pea shoots.
and sugar in a small bowl until sugar is dissolved. Pour• If you aren't able to grill outdoors, steak can
marinade into a large sealable plastic bag. Pat steakbe cooked in a hot lightly oiled well-seasoned large
dry and place in bag, then press out excess air and(2-burner) ridged grill pan over moderately high heat,
seal bag. Turn bag over 2 or 3 times to coat meat,turning over once, until medium-rare, 12 to 14 minutes
then place in a shallow dish (in case of leaks) and chilltotal.
at least 4 hours and up to 8. Bring steak to room• Dressing can be made 3 hours ahead and
temperature 30 minutes before grilling.kept, covered, at room temperature.
Prepare grill for cooking over medium-hot charcoal