Updated Nov 24, 2014Chatelaine
1/2 250-g pkg
strip loin steaks, about 1-in. thick
dark sesame oil
garlic cloves, minced
minced fresh ginger
carrot, peeled and coarsely grated
- 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.
“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