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John Cullen
Ingredients
- half 250g pkg rice vermicelli noodles
- 2 tsp vegetable oil
- 2 250g striploin steaks, about 1 inch thick
- 1/4 tsp salt
- 1/2 cup rice vinegar
- 2 tbsp dark sesame oil
- 2 tbsp granulated sugar
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- 2 tbsp minced fresh ginger
- 1 carrot, peeled and coursely grated
- 2 cup baby spinach
- Soak noodles by separating and placing in a large bowl. Cover completely with hot water. Let stand, stirring frequently, until tender, about 8 to 10 min.
- Heat a large frying pan over medium-high. Add oil, then steaks. Cook until meat gives slight resistance when pressed, 3 to 4 min per side if you like medium-rare. Remove from pan and let rest on a cutting board for at least 5 min. Sprinkle steaks with salt and 1/4 tsp pepper.
- Whisk vinegar with sesame oil, sugar, fish sauce, garlic and ginger in a large bowl. Assemble salad by draining noodles well. Add to vinegar mixture along with carrot and spinach. Toss until evenly coated. Distribute among 4 plates. Thinly slice steak. Top noodles with steak.
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Reader Tested!
“This is such an easy and delicious recipe. It can even be done in stages. I would add some hot pepper flakes for a spicy version.”
ROBERTA HARRINGTON, BRIDGETOWN, NS
- 422 calories
- 30 g protein
- 38 g carbohydrates
- 16 g fat
- 2 g fibre
- 588 mg sodium
