A zesty, Vietnamese-inspired steak night.
I consider Milk Street’s Tuesday Nights one of my 8 Essential Cookbooks for good reason. Smartly categorized into sections like ”Fast, Faster, Fastest,” “Supper Salads,” “Pizza Night,” and “Roast and Simmer,” Christopher Kimball and the Milk Street crew offer trustworthy, fast recipes that emphasize layers of flavor and are not dumbed down. This Vietnamese-style Ginger Lime Flank Steak Over Rice Noodles is the perfect example.
Vietnamese food may be best known for pho and banh mi sandwiches. But the country boasts a diverse and flavorful cuisine that leans heavily on fresh herbs and citrus, from fish to pork to beef. Vietnamese food is also very gluten free, relying on rice and rice noodles as the predominant starch.
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Why You’ll Love This Vietnamese-Style Ginger Lime Flank Steak
It is no easy thing to make something this light taste this flavorful. But each of the ingredients packs an individual punch that comes together in a big way. Fish sauce lends a salty funk, balanced by brown sugar. The ginger and hot pepper add a little heat, while the lime juice, mint, and cilantro perk everything up so the result is bright and fresh. Plus, there are some peanuts for a little earthy crunch.
The steak works equally well on the grill. If you are cooking it in the skillet, you may need to turn the burner down once the steak gets its initial sear. Otherwise, the outside might get too dark, but the inside stay too undercooked. (Then again, some people might love it rare.) And be sure to cut your steak across the grain. Flank steak is especially stringy, so this helps tenderize your bites. The Milk Street recipe calls for sirloin tips, if you’d rather use that.
Did you make this flank steak recipe? How is it? Share in the comments.
Ginger Lime Flank Steak Over Rice Noodles
- 1/4 cup fish sauce (I like Red Boat brand)
- 2 tablespoons grated fresh ginger
- 2 tablespoons packed, light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 12 turns fresh-ground black pepper
- 1 pound flank steak
- 1/4 cup lime juice, from about 3 limes
- 12 ounces fine rice vermicelli noodles
- 3 tablespoons vegetable oil, divided
- 1 cup lightly packed fresh mint, torn
- 1 cup lightly packed fresh cilantro leaves and tender stems, chopped
- 1/2 cup dry-roasted peanuts, roughly chopped
- In a mixing bowl, whisk together the fish sauce, ginger, brown sugar, pepper flakes, salt, one tablespoon vegetable oil, and pepper.
- Place the flank steak on a rimmed dish or shallow casserole pan. Add half of the fish sauce mixture to the flank steak. Turn to coat fully, and let rest for 15 minutes.
- Meanwhile, add the lime juice to the remaining fish sauce mixture, along with 2 tablespoons of water. Whisk to combine.
- Heat a pot of water and cook the rice noodles according to the directions. Drain and rinse under cold water twice in a colander. Transfer to a large serving bowl and set aside.
- Heat a nonstick or cast-iron skillet over medium-high heat, or preheat the grill. If using a skillet, add the two remaining tablespoons of oil to the pan. Add the steak and cook until browned on both sides and cooked as you like. Transfer to a plate and rest for five minutes, covered loosely with foil.
- Toss the lime juice-fish sauce mixture with the rice, along with the mint, cilantro, and peanuts. Cut the flank steak into strips (cutting against the grain), and serve atop the rice, with the juices.
- Garnish with some more peanuts and fresh herbs, and serve.