Asian noodle salad with grilled steak

  • Preparation 45 min
  • Refrigeration 3 h
  • Cooking 25 min
  • Servings 4
  • Freezing I do not suggest

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Marinade

  • 600 g (1 ⅓ lb / 21 oz) beef strip loin
  • 1 tsp (5 ml) toasted sesame oil
  • ⅓ cup (80 ml) olive oil
  • 4 tbsp (60 ml) fish sauce (nuoc-mâm style)
  • 6 tbsp (90 ml) soy sauce
  • ½ cup (125 ml) fresh cilantro chopped
  • 1 green onion thinly sliced
  • 1 ½ tsp (7.5 ml) sriracha

Salad

  • 500 g (17 oz / 1.1 lb) Asian egg noodles (yet cah mein style)
  • Olive oil
  • ¼ cup (60 ml) fish sauce (nuoc-mâm style)
  • 3 garlic cloves finely chopped
  • 2 tsp (10 ml) fresh ginger finely grated
  • 1 ½ red pepper thinly sliced
  • 3 carrots cut into julienne
  • 1 container of 227 g (8 oz) white mushrooms sliced
  • ½ red onion thinly sliced
  • ½ cup (50 g / 1.75 oz) red cabbage thinly sliced
  • 2 cups (200 g / 7 oz) bean sprouts
  • 3 radishes sliced ultra thin on a mandoline
  • Tamari sauce
  • Salt and freshly ground pepper
  • Fresh cilantro for garnish

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Preparation

  • In a bowl, put all the marinade ingredients (sesame oil, olive oil, fish sauce, soy sauce, cilantro, green onion and sriracha) and mix well.
  • Place the beef in a large airtight container and pour half of the marinade over it. Close the container and shake vigorously. Refrigerate for 3 hours, shaking from time to time. Reserve the other half of the marinade in the fridge.
  • In a large pot of boiling salted water, cook the noodles according to the package instructions. Drain well in a colander and put in a bowl. Add a generous drizzle of olive oil and the fish sauce and mix well to coat the noodles. Set aside.
  • In a large skillet or wok heated over medium heat, pour about 2 tsp (10 ml) olive oil, then add the garlic and ginger. Cook for 2 minutes, stirring regularly. Add the pepper, carrots, mushrooms, onion, the remaining reserved marinade and mix well. Salt and pepper. Stir-fry for 3 to 4 minutes so the carrots are cooked but still crunchy. Set aside.
  • Preheat the barbecue to high heat (or a ridged cast iron pan over medium heat), reduce to medium heat and oil the grate. Place the steaks on the fire, let cook for 2 minutes, then give a 45° rotation to the meat to create crosshatch marks. Continue cooking for 2 minutes and flip the meat. Repeat the operation for rare doneness. Remove the steaks from the heat, place on a plate and cover with aluminum foil. Let rest for 5 minutes, then cut into thin slices.
  • Divide the noodles into 4 large bowls and place the stir-fried vegetables on top. Add a small handful of red cabbage and bean sprouts, place a few slices of meat in each bowl. Garnish with ultra-thin radishes and fresh cilantro, then serve with nuoc-mâm and tamari sauce.