Title: Grilled Lemongrass Beef And Noodle Salad
Categories: Cklive18, Pdate
Yield: 3 servings

=== FOR MARINADE ===
2 Fresh lemongrass stalks;
-outer leaves
Discarded; and root ends
; trimmed
6 Garlic cloves; minced
2 tb Asian fish sauce;
-(preferably nuoc
; mam)
1 tb Soy sauce
4 ts Sugar
2 tb Vegetable oil
1/2 ts Asian sesame oil
=== FOR BEEF AND SALAD ===
1 lb Skirt steak or flank steak
--; (to 1 1/4
1 lb )
1/2 lb Dried rice-stick noodles;
-(rice vermicelli)
1/2 c Fresh basil leaves;
-(preferably Thai
; Basil), washed
; well,
And spun dry
1/2 c Fresh mint leaves; washed
-well,
And spun dry
1/2 c Fresh coriander leaves;
-washed well,
And spun dry
1 c Nuoc Cham -; (Vietnamese
-Lime
; Sauce), see * Note
1 lb Seedless; (European)
-cucumber,
; halved lengthwise,
And cut diagonally into
-1/4"-thick slices
2 tb Toasted Rice Powder; see *
-Note
2 sm Red or green thin Asian
-chilies; (1" to 2"
Long) or serrano chilies -;
-(to 4 chilies),
; seeded, and
Sliced very thin
Thai basil; mint, or
-coriander
; sprigs, for garnish

* Note: See the "Nuoc Cham - (Vietnamese Lime Sauce)" and "Toasted Rice
Powder" recipes which are included in this collection.

Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding
remainder of stalks. In food processor or blender finely grind together
sliced lemongrass and garlic. Add remaining marinade ingredients and blend
well. In a large resealable plastic bag combine marinade and steak and seal
bag, pressing out excess air. Marinate steak, chilled, turning bag once or
twice, at least 4 hours or overnight. In a large bowl soak noodles in hot
water to cover 15 minutes, or until softened and pliable. Prepare grill (or
preheat broiler). Bring a kettle of salted water to a boil for noodles.
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over
glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively,
steak may be broiled on rack of a broiler pan about 3 inches from heat same
amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
While steak is cooking, drain noodles in a colander and cook in boiling
water 30 seconds to 1 minute, or until just tender. In a colander drain
noodles and rinse under cold water to stop cooking. Drain noodles well. In
a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber
among 4 bowls or plates and top with noodles. Sprinkle each serving with 1
to 1 1/2 teaspoons Toasted Rice Powder. Thinly slice steak on the diagonal
and divide among noodles, mounding it. Sprinkle chilies over each serving
and garnish with herb sprigs. Serve remaining Nuoc Cham on the side. This
recipe yields 3 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8715)

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net

05-18-1999

Per serving: 122 Calories (kcal); 9g Total Fat; (65% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other
Carbohydrates

Recipe by: Sara Moulton

Converted by MM_Buster v2.0n.