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VIETNAMESE GRILLED STEAK
  • 1 pound loin steak
  • 3/4 cup bean sprouts, lightly blanched
  • 1 cup red bell pepper, seeded slivered
  • 1 pound thin chinese noodles
  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons to 1/4 cup garlic puree
  • 3 tablespoons sugar
  • 1/4 teaspoon sambal ulek, or crushed red chiles
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fish sauce
  • 2 tablespoons mint, or cilantro, chopped
    1. Simmer the pasta in boiling salted water until just tender drain, rinse in cold water, and drain well. Meanwhile, combine the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and fish sauce with 1 tablespoon water. Pour over the noodles, add the mint, and toss to mix well. Pat steaks dry with a kitchen towel, season with salt and pepper. Sear on a very hot grill for 3-4 minutes per side remove to a cutting board to rest for 5-6 minutes. Bias-sliced, across the grain, into thin strips. Lay a bed of noodles onto the center of a serving platter. Arrange the bean sprouts around the noodles. Place the red bell pepper on top of the bean sprouts. Fan the steak on top of the noodles and garnish with fresh mint or cilantro as desired. Serve warm.

     
     

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