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Thai Beef + Noodle Salad

Thai Beef and Noodle Salad is a favorite in our household during the summer. Tender pieces of skirt steak nestled in a bed of rice noodles with fresh veggies, herbs, and an addicting dressing!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings

Ingredients

Steak:

  • 1 1/2 lbs. skirt steak trimmed of silverskin and excess fat
  • 1 tablespoon chili garlic sauce or sambal
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon very thinly sliced lemongrass tender inner leaves only

Dressing:

  • 1 tablespoon very finely minced lemongrass tender inner leaves only
  • 1 garlic clove grated
  • 2 Thai chili finely minced (1 if you're sensitive to spice)
  • 2 limes juiced
  • 1 tablespoon fish sauce
  • 1 teaspoon chili garlic paste or sambal
  • 1 tablespoon dark brown sugar

Remaining ingredients:

  • 8 oz thin rice noodles
  • 2 beefsteak tomatoes cut into wedges
  • 2 shallots thinly sliced
  • mint leaves
  • Thai basil
  • cilantro leaves
  • 2 tablespoons toasted rice powder see above
  • lime wedges for serving

Instructions

  • Marinate the steak: combine all the marinade ingredients and whisk together. Place steak in a zip-top bag and pour the marinade on top. Seal and marinate at room temperature for 30 minutes or in the fridge for up to 8 hours.
  • Make the dressing: Whisk together all the ingredients until the sugar dissolves. Set aside.
  • Cook the rice noodles according to package instructions. Drain and rinse thoroughly with cold water. Transfer them to a large serving bowl.
  • Heat a cast-iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Sear the steak for 3-4 minutes per side, transfer to a cutting board, and rest for 10 minutes. Slice against the grain. Alternately, the steak can be grilled on a hot grill for the same amount of time.
  • Assemble: Arrange the sliced steak on top of the noodles and nestle in the tomatoes and sliced shallots. Drizzle the dressing evenly over everything and top with toasted rice powder and all the fresh herbs. Serve with lime wedges.