Vietnamese Steak Noodle Salad

• 1 rib-eye steak (about 1 lb.)
• 3 tablespoons reduced-sodium soy sauce, divided
• 6 tablespoons fresh lime juice
• 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 2 teaspoons sugar
• 1 red jalapeno or fresno chile, halved lengthwise and sliced thin
• 4 ounces thin rice noodles
• 1/3 cup vegetable oil
• 2 shallots, sliced thinly
• 1 tablespoon flour
• 1/3 cup fresh dill
• 1/3 cup fresh mint leaves
• 1/3 cup fresh Thai basil leaves
• 1/3 cup cilantro leaves

1. Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element.
2. Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside.
3. Cook noodles in boiling water until tender, about 2 minutes, then drain.
4. Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare. Let rest 10 minutes, then slice thinly.
5. Meanwhile, in a small saucepan, heat oil until it registers 350u0b0 on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes. Transfer to paper towel to drain.
6. In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side.
7. Note: Nutritional analysis is per serving.

soy sauce, lime juice, fish sauce, sugar, red, thin rice noodles, vegetable oil, shallots, flour, fresh dill, mint leaves, fresh thai basil leaves, cilantro

Taken from www.myrecipes.com/recipe/vietnamese-steak-noodle-salad (may not work)