Vietnamese Beef Salad

RECIPE

Yield
Makes 4 servings

Ingredients
1 flank steak (1 1/2 to 2 pounds)
1/2 cup low-sodium soy sauce
4 ounces thin rice noodles
2 tablespoons grated fresh ginger (optional)
1/4 cup fresh lime juice
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
2 teaspoons sesame oil
2 tablespoons peanut oil
2 radishes, trimmed and thinly sliced
1 papaya, peeled, seeded, and roughly chopped
1/2 cup fresh cilantro leaves (optional)

Preparation
Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours.

Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.

Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain.

In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils.

Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using).

Tip: Look for a papaya that has a smooth, dark green skin with a touch of yellow. It should give slightly when squeezed. If you can find only firm papaya, place the fruit in a paper bag and leave it on a counter for a couple of days.

Nutritional Information
Calories:482 (37% from fat)
Fat:20g (sat 5g)
Protein:40g
Carbohydrate:35g
Fiber:1g
Cholesterol:72mg
Sodium:507mg

Vietnamese cooking@home
by cooking lover

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Yield
4 servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)

Ingredients
Sauce:
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1 1/2 tablespoons chopped peeled fresh ginger
1 tablespoon dark sesame oil
1 tablespoon honey
1/8 teaspoon ground nutmeg
1 garlic clove

Mojo:
1/2 cup cilantro leaves
1/2 cup mint leaves
3 tablespoons water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove

Remaining ingredients:
2 portobello mushroom caps (about 4 ounces)
1 pound green beans, trimmed
Cooking spray
1 (1-pound) boneless beef shoulder steak

Preparation
To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.

To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.

Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.

Steam green beans 3 minutes or until tender; keep warm.

Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.

Nutritional Information
Calories:364 (41% from fat)
Fat:16.6g (sat 4.9g,mono 7.6g,poly 2.2g)
Protein:35.6g
Carbohydrate:18.9g
Fiber:4.5g
Cholesterol:62mg
Iron:4.2mg
Sodium:608mg
Calcium:84mg

Vietnamese cooking@home
by cooking lover