-
1
Score the steak on both sides.
-
2
Arrange on a nonreactive baking dish just large sufficient to hold it.
-
3
Place the garlic, ginger, scallion whites, chilies and sugar in a large nonreactive bowl and mash to a paste with the back of a spoon.
-
4
Add in soy sauce, lime juice, sesame oil and 3 Tbsp.
-
5
of water and stir till sugar is dissolved.
-
6
Pour half the marinade over the steak and marinate for 1 to 2 hrs in the refrigerator, covered, turning several times to ensure even marinating.
-
7
Reserve the rest of the marinade as a salad dressing.
-
8
Cover the noodles in cool water and soak for 1 hour.
-
9
Taste.
-
10
If tender, drain well.
-
11
If tough, cook in boiling water 1 to 3 min.
-
12
Drain, rinse in cool water, and drain well.
-
13
Set up grill for direct grilling and preheat to high.
-
14
Line salad plates with large lettuce leaves.
-
15
Tear smaller leaves to 2 inches.
-
16
Place the lettuce pcs, onion, cucumber, tomatoes, mint, cilantro and basil in mixing bowl with reserved dressing, but don't mix.
-
17
When fire is ready, brush and oil the grate.
-
18
Place the steak on warm grate and grill till cooked to taste (4 to 6 min per side for medium-rare).
-
19
Transfer to cutting board and let rest for 3 min.
-
20
Cut steak into paper-thin slices at a 45-degree angle.
-
21
Toss the salad and loosely mound on lettuce-lined plates.
-
22
Place a mound of rice noodles in center.
-
23
Arrange beef slices on top.
-
24
Sprinkle with peanuts and place a mint sprig on each salad.
-
25
Serve at once.
-
26
This recipe yields 4 servings.
