Vietnamese-style grilled steak with noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Capellini; or other thin |
| ; spaghetti | ||
| 3 | tablespoons | White-wine vinegar |
| 1½ | tablespoon | Soy sauce |
| 2 | Garlic cloves; minced | |
| 4 | teaspoons | Sugar |
| ¼ | teaspoon | Dried hot red pepper flakes |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Anchovy paste |
| ¼ | cup | Packed fresh mint leaves; shredded, or 1 |
| ; teaspoon dried, | ||
| ; crumbled, plus 2 | ||
| ; mint sprigs for | ||
| ; garnish | ||
| Two; (3/4-inch-thick) | ||
| ; boneless shell | ||
| ; steaks (about 1 | ||
| ; pound) | ||
| ¾ | cup | Fresh bean sprouts; rinsed and drained |
| ½ | Red bell pepper; cut into julienne | |
| ; strips | ||
Directions
In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the xcapellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth.
In a bowl toss the noodles with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
Serves 2.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.