Thai Beef and Noodle Salad
Cook spaghetti according to package directions. Drain, rinse and drain again. Meanwhile, in a very large skillet, cook steak in hot oil over medium-high heat for about 12 minutes, turning once. Remove to carving board and let rest 10 minutes. (For medium-rare, remove steak from pan at 135°. The temperature will rise a few degrees as it rests.)Advertisement
Meanwhile, for dressing: In a medium bowl, combine fish sauce, lime juice, the water, brown sugar, garlic and crushed red pepper. Cut steak in half with the grain, then thinly bias-slice across the grain. Toss steak with dressing in bowl; let stand 5 minutes.
To serve, spread noodles on a platter or divide among four plates. Top with greens, cucumber, sweet pepper and the steak and its dressing. Garnish with mint, cilantro and peanuts.
*This readily available condiment provides instantly authentic Thai flavor. The clear, reddish-gold liquid is salty, like soy sauce, but has a more distinct funky-fishy aroma. (Don't worry; it is subdued in cooking or when combined with other ingredients.) Find it in the Asian aisle.