How to cook an excelent meal


Asian beef recipes

It takes bold flavors to stand up to themeat, then place in a shallow dish (in case
smoky richness of grilled beef, and thisof leaks) and chill at least 4 hours and up
salad delivers. A tangle of rice-stickto 8. Bring steak to room temperature 30
noodles cradles Asian greens, apples, andminutes  before  grilling.
mint, and tender slices of flank steak top
things off. The finishing touch? A drizzle ofPrepare grill for cooking over medium-hot
sweet dressing tangy with fish sauce andcharcoal  (moderate  heat  for  gas).
fiery  with  red-pepper  flakes.
Remove steak from marinade (discard marinade)
For  steakand pat dry with paper towels. Grill,
uncovered unless using a gas grill, over
1/4  cup  Asian  fish  saucedirect heat, turning over once, until
medium-rare,  12  to  14  minutes  total.
2 tablespoons finely chopped peeled fresh
gingerTransfer steak to a cutting board and let
stand,  uncovered,  about  15  minutes.
2  garlic  cloves,  finely  chopped
Assemble  salad  while  steak  rests:
2  tablespoons  soy  sauce
Whisk together lime juice, water, sugar, fish
2  tablespoons  sugarsauce, and red-pepper flakes in a bowl until
sugar  is  dissolved,  then stir in shallots.
2  lb  flank  steak
Cook noodles in a 5-quart pot of boiling
For  saladsalted water until just tender, 4 to 5
minutes. Drain in a colander, then rinse
1/2  cup  fresh  lime  juiceunder cold water and drain well. Transfer to
a bowl and toss with 1/2 cup dressing.
6  tablespoons  water3Working around core of each apple, cut thin
slices (about 1/8 inch thick) with slicer,
6  tablespoons  sugarthen stack slices. Cut slices lengthwise into
1/4-inch-wide  matchsticks.
6  tablespoons  Asian  fish  sauce
Combine apples, greens, and mint in a large
1  1/2  teaspoons dried hot red-pepper flakesbowl. Add 1/2 cup dressing and toss well to
coat.
1/2  cup  thinly  sliced shallots (2 medium)
Thinly  slice  steak  across  the  grain.
8  oz  dried  vermicelli  rice-stick noodles*
Arrange noodles on a large platter and mound
2  medium  Granny  Smith  applesgreens on top of noodles. Arrange steak
slices on greens and sprinkle with peanuts.
7 oz Asian salad mix (16 cups loosely packed;Serve at room temperature with remaining
see  cooks'  note,  below)dressing  on  the  side.
1 cup fresh mint leaves, torn into pieces ifCooks'  notes:
large
• Packaged Asian salad mix can be found
1/2 cup salted roasted peanuts (sometimesat many supermarkets, or you can use a blend
labeled  "cocktail  peanuts"),  choppedof greens such as tatsoi, mizuna, baby
arugula,  mustard  greens,  or  pea  shoots.
Special equipment: an adjustable-blade slicer
• If you aren't able to grill outdoors,
steak can be cooked in a hot lightly oiled
Marinate  and  grill  steak:well-seasoned large (2-burner) ridged grill
pan over moderately high heat, turning over
Whisk together fish sauce, ginger, garlic,once, until medium-rare, 12 to 14 minutes
soy sauce, and sugar in a small bowl untiltotal.
sugar is dissolved. Pour marinade into a
large sealable plastic bag. Pat steak dry and• Dressing can be made 3 hours ahead
place in bag, then press out excess air andand kept, covered, at room temperature.
seal bag. Turn bag over 2 or 3 times to coat



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