Ginger Lime Flank Steak Over Rice Noodles
A zesty, Vietnamese-inspired steak night everyone will love. Adapted from Milk Street's Tuesday Nights.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
