Asian Steak and Noodle Salad



  1. 14 cup asian fish sauce
  2. 2 tablespoons finely chopped peeled fresh ginger
  3. 2 garlic cloves, finely chopped
  4. 2 tablespoons soy sauce
  5. 2 tablespoons sugar
  6. 2 lbs flank steaks
  7. 12 cup fresh lime juice
  8. 6 tablespoons water
  9. 6 tablespoons sugar
  10. 6 tablespoons asian fish sauce
  11. 1 12 teaspoons dried hot red pepper flakes
  12. 12 cup thinly sliced shallot (2 medium)
  13. 8 ounces dried vermicelli, rice-stick noodles*
  14. 2 medium granny smith apples
  15. 7 ounces asian mixed salad greens (16 cups loosely packed, see cooks' note, below)
  16. 1 cup fresh mint leaves, torn into pieces if large
  17. 12 cup dry roasted salted peanut, chopped (sometimes labeled "cocktail peanuts")


  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.
  4. Pour marinade into a large sealable plastic bag.
  5. Pat steak dry and place in bag, then press out excess air and seal bag.
  6. 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.
  7. Bring steak to room temperature 30 minutes before grilling.
  8. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  9. Remove steak from marinade (discard marinade) and pat dry with paper towels.
  10. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  11. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  12. Assemble salad while steak rests:.
  13. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  14. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes.
  15. Drain in a colander, then rinse under cold water and drain well.
  16. Transfer to a bowl and toss with 1/2 cup dressing.
  17. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices.
  18. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  19. Combine apples, greens, and mint in a large bowl.
  20. Add 1/2 cup dressing and toss well to coat.
  21. Thinly slice steak across the grain.
  22. Arrange noodles on a large platter and mound greens on top of noodles.
  23. Arrange steak slices on greens and sprinkle with peanuts.
  24. Serve at room temperature with remaining dressing on the side.
  25. Cooks' notes:.
  26. 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.
  27. 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.
  28. Dressing can be made 3 hours ahead and kept, covered, at room temperature.
  29. *Found in Asian markets and