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Steak: In a 9- by 13-inch glass baking dish, combine soy sauce, rice vinegar, canola oil, and rice wine.
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Add garlic and ginger to the soy sauce mixture.
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Whisk well.
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Add flank steak to the marinade and turn to coat the steak.
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Let rest at room temperature for 30 minutes.
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6
Preheat grill to medium-high heat.
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Place the flank steak on the barbecue and cook it for 5 to 7 minutes on each side, or until the flank steak is almost medium-rare.
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Remember, the internal temperature of the flank steak will rise an additional 5-10 degrees after you remove it from the grill.
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9
Even if you are someone who typically likes your meat medium to well-done, I urge you to try it with a little more red in the center.
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10
It makes the difference between a steak that is somewhat satisfying and one that is juicy and flavorful
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Remove steak from grill.
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Let it rest for at least 10 minutes so that the juices can be absorbed back into the steak.
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If you cut into the steak before it rests, the juices will run onto your cutting board.
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More juices on your cutting board equals less juices in the steak.
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15
Thinly slice the steak across the grain and then ut each slice into thin bite-sized pieces.
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Noodles & Wraps: Bring a big pot of water to a boil over high heat and add the noodles.
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Cook for about 5 minutes, or until they are tender.
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Drain and rinse under cold water.
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Place the cooled noodles in a large bowl and mix in about 1 Tablespoon of sesame oil and 1/4 cup soy sauce.
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Make sure you taste it to decide if you want more of the oil or soy sauce.
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Using kitchen shears, roughly cut up the noodles in the bowl so they are not hard to deal with when putting them into the wraps.
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Add the steak, vegetables, and mint to the noodle mixture and toss well.
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Fill a container or bowl with hot water.
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Dip one spring roll wrapper into the water until it is soft, about 15-20 seconds.
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Lay the softened wrapper on a cutting board and fill with about 1/3 cup of the noodle mixture.
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Fold in the sides.
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Fold up the bottom flap and roll.
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Cover the completed rolls with a damp dish towel so that they dont try out while you work.
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29
We like to dip ours into gyoza (potsticker) dipping sauce, or some other similar Asian sauce.
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If you have a favorite Vietnamese dipping sauce, feel free to use that.
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Just make as many spring rolls as you need for you meal and eat the leftovers the next day.
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32
The noodles keep well, though may need a touch of soy sauce added to moisten them.
