Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: an adjustable-blade slicer | 2. Marinate and grill steak:. | 3. Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. | 4. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). | 5. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. | 6. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. | 7. Assemble salad while steak rests:. | 8. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. | 9. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. | 10. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. | 11. Thinly slice steak across the grain. | 12. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side. | 13. Cooks' notes:. | 14. • Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots. | 15. • If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total. | 16. • Dressing can be made 3 hours ahead and kept, covered, at room temperature. | 17. *Found in Asian markets and uwajimaya.com. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	1/4	cup		37.8	3.9312	5.4648	0.0108
ginger	2	tablespoons	chopped peeled	9.6	2.1324	0.2184	0.09
garlic clove	2		chopped	176.5167	0.0	39.27	0.9917
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
steak	2	lbs		1115.2025	0.0	196.2031	30.7361
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
water	6	tablespoons		0.0	0.0	0.0	0.0
sugar	6	tablespoons		110.124	27.5448	0.0	0.0
fish sauce	6	tablespoons		37.8	3.9312	5.4648	0.0108
red pepper flake	1 1/2	1/2		176.5167	0.0	39.27	0.9917
shallot	1/2	cup	sliced	57.6	13.44	2.0	0.08
vermicelli	8	ounces		811.9295	171.9113	24.1311	2.9937
granny smith apple	2			193.72	45.4574	1.4696	0.6346
asian salad green	7	ounces	mixed	176.5167	0.0	39.27	0.9917
mint leaf	1	cup		176.5167	0.0	39.27	0.9917
peanut	1/2	cup	roasted salted chopped labeled	413.91	11.7749	18.834	35.9452

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.