Vietnamese Flank Beef Steak with Noodle Salad

Packed with flavour that both adults and kids will love. Make extra for work the next day!

beef-noodle-salad-feature

Vietnamese Flank Beef Steak with Noodle Salad

Serving Size: 8 Servings

Ingredients

  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 5 tsp (25 mL) packed brown sugar
  • 4 tsp (20 mL) vegetable oil
  • 1 tbsp (15 mL) EACH fish sauce and soy sauce
  • ¼ tsp (1 mL) pepper
  • 1 ½ lb (0.68 kg) Beef Flank Marinating Steak
  • Sauce
  • ½ cup (125 mL) cold water
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) granulated sugar
  • 2 tbsp (30 mL) fish sauce
  • 1 Thai chili, thinly sliced
  • Noodle Salad (recipe follows)

Instructions

  1. Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.
  2. Place steak on greased grill over medium-high heat 400°F (200°C); close lid and grill for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
  3. !Sauce
  4. Combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.
  5. Noodle Salad
  6. Cook 8 oz (250 g) fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.
http://www.localparent.ca/local_parent/food/bbq-grill/vietnamese-flank-beef-steak-with-noodle-salad/

 

 

For step-by-step instructions for this recipe and more, visit Canadian Beef

Author: Canadian Beef

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