Thai Beef & Noodle Salad

• 3 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 large garlic clove, minced
• 1 12 teaspoons chili paste
• 1 tablespoon light brown sugar
• 12 teaspoon sesame oil
• 2 tablespoons canola oil
• 12 lb skirt steaks or 12 lb flank steak
• 1 ounce dried rice noodles
• 12 cup mesclun
• 12 cup shredded cabbage
• 3 thinly-sliced radishes
• 1 small julienned carrot
• 13 cup seeded diced cucumber
• 13 cup diced mango
• 13 cup seeded diced tomato
• 2 thinly-sliced scallions
• 2 tablespoons toasted crushed peanuts
• 12 cup chopped cilantro, mint or 12 cup Thai basil

1. *.
2. For Dressing: Whisk everything together and let set at room temprature while you prepare the rest of the ingredients.
3. *.
4. For Salad: Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare.
5. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.
6. *.
7. Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated.
8. Divide the salad between two plates, mound the beef on top and sprinkle with the chopped peanuts.

lime juice, fish sauce, water, garlic, chili paste, light brown sugar, sesame oil, canola oil, skirt, rice noodles, cabbage, radishes, carrot, cucumber, mango, tomato, scallions, peanuts, cilantro

Taken from www.food.com/recipe/thai-beef-noodle-salad-414137 (may not work)