IE 11 is not supported. For an optimal experience visit our site on another browser.

Thai beef noodle salad

SERVINGS
6 servings
RATE THIS RECIPE
(0)
SERVINGS
6 servings
RATE THIS RECIPE
(0)

Ingredients

Salad
  • 1/2 pound capellini noodles, cooked, cooled under cold water and drained
  • 1 tablespoon vegetable oil
  • 2 clove garlic, minced
  • 1/2 clove english cucumber, sliced into 6 wedges, and sliced paper thin
  • 1/4 clove large red pepper, finely diced
  • 4 clove green onions, cut thinly on the diagonal
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/2 cup coarsely chopped fresh mint leaves
  • Flank steak
  • 1/2 pound capellini noodles, cooked, cooled under cold water and drained
  • 1 tablespoon vegetable oil
  • 2 clove garlic, minced
  • 1/2 clove english cucumber, sliced into 6 wedges, and sliced paper thin
  • 1/4 clove large red pepper, finely diced
  • 4 clove green onions, cut thinly on the diagonal
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1 1/2 pound flank steak
  • 1/2 cup oyster sauce
  • Dressing
  • 1/2 pound capellini noodles, cooked, cooled under cold water and drained
  • 1 tablespoon vegetable oil
  • 2 clove garlic, minced
  • 1/2 clove english cucumber, sliced into 6 wedges, and sliced paper thin
  • 1/4 clove large red pepper, finely diced
  • 4 clove green onions, cut thinly on the diagonal
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1 1/2 pound flank steak
  • 1/2 cup oyster sauce
  • 3 cup sugar
  • 1 1/2 cup water
  • 1 cup whole red pepper, remove green stem only
  • 2 teaspoon crushed garlic
  • 1 teaspoon hot pepper sauce
  • 4 tablespoon lemon juice
  • Preparation

    Baking Directions:

    For dressing:Stir together water and sugar in a large saucepan. Bring to a boil over high heat, and cook to soft ball stage, about 20 minutes. (When a drop of syrup is put into cold water it forms a small ball.) Remove from heat and cool. Combine the red pepper, garlic, hot pepper sauce, salt and pepper in the bowl of a food processor. Blend until the red peppers are pureed. You will still be able to see the seeds. Add the puree and lemon juice to the cooled syrup and stir well.For flank steak:Preheat oven to 450 degrees (230 Celsius). Place flank steak on baking sheet. Spread with oyster sauce and sprinkle with pepper. Bake for 20 minutes or until medium rare. Rest 10 minutes. Slice thinly against the grain. (Alternatively, barbecue on medium-high 5-7 minutes per side.)In a large bowl, toss cooled pasta with garlic and oil. Add red pepper, cucumber, green onion, cilantro, mint and sliced flank steak. Toss with enough dressing to coat and chill 30 minutes before serving.

    Serving Directions:

    Serve in Chinese takeout boxes with colorful chopsticks.

    Recipe Tags