Vietnamese Beef, Green Papaya, and Noodle Salad

• 1/4 cup fresh lime juice
• 2 tbsp Asian fish sauce
• 2 tbsp chopped cilantro
• 2 tbsp chopped mint
• 2 fresh hot Thai red chiles, seeded and minced
• 1 tsp finely minced lemongrass
• 1 tsp peeled and finely grated fresh ginger
• 1 tsp light brown sugar
• 12 oz (350g) filet mignon
• Salt and freshly ground black pepper
• 7 oz (200g) cellophane (mung bean) noodles
• 9 oz (250g) green papaya, peeled, seeded, and cut into matchsticks
• 1/4 cup coarsely chopped unsalted roasted peanuts

1. To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.
2. Preheat the broiler.
3. Season the steak with salt and pepper.
4. Broil for 34 minutes on each side, until medium-rare.
5. Transfer to a carving board and let cool.
6. Carve into thin slices.
7. Soak the noodles in a bowl of very hot water about 10 minutes, until softened.
8. Drain well and rinse under cold running water.
9. Cut into manageable lengths with kitchen scissors.
10. Heap the noodles, papaya, and steak in a platter.
11. Add the dressing and peanuts and toss.
12. Serve immediately.

lime juice, fish sauce, cilantro, mint, red chiles, lemongrass, ginger, brown sugar, filet mignon, salt, noodles, green papaya, peanuts

Taken from www.cookstr.com/recipes/vietnamese-beef-green-papaya-and-noodle-salad (may not work)