Looking for something different, flavorful and filling? Then this salad is your gal! It is bursting with flavor and very light but totally filling. Take a chance and go outside of your comfort zone!
Ingredients
For the dressing:
- 1/2 cup unseasoned rice vinegar
- 2 tablespoon water
- 1 tablespoon sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons chili paste with garlic
- 1 teaspoon salt
For the salad:
- 1 box rice noodles (cooked as directed on package, drain into colander, run cold water and set aside)
- 1 cup fresh bean sprouts (canned works fine too)
- 1 cup peeled and julienne cut cucumber
- 1 cup julienne cut carrots
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- lemongrass beef
For the beef:
- 2 teaspoons white sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 stalks lemongrass, minced
- 1.5 lbs sirloin steak
In a medium bowl, mix the sugar, soy, pepper, garlic, and minced lemongrass. Thinly slice the steak against the grain and stir the beef into the marinade. Cover and refrigerate for a minimum of 4 hours or overnight. Once you are ready to cook, drain & discard marinade. Cook thin strips on the grill or in a cast iron skillet on the stove but use high heat. The steak should not take more than 3-4 minutes per side. Do not overcrowd. After cooking, discard skewers. Set aside and allow meat to cool.
Combine all of the dressing ingredients in a small bowl. Stir well with a whisk and set aside.
Cook the rice noodles (like Pad Thai noodles) as directed on package, drain into colander, run cold water and set aside. Toss all of the other salad ingredients together with noodles and cover it with the dressing, tossing to cover everything well. Add steak to the top of each bowl. Serve cold.
Enjoy!