Grilled Lemongrass Beef And Noodle Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 stalks fresh lemongrass, outer leaves discarded and root end trimmed

6 garlic cloves, minced

2 tablespoons Asian fish sauce (preferably nuoc mam)

1 tablespoon soy sauce

4 teaspoons sugar

2 tablespoons vegetable oil

1/2 teaspoon Asian sesame oil

a 1- to-1 1/4 pound skirt steak or flank steak

1/2 pound dried rice-stick noodles (rice vermicelli)

1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry

1/2 cup fresh mint leaves, washed well and spun dry

1/2 cup fresh coriander leaves, washed well and spun dry

about 1 cup Nuoc Cham (Vietnamese lime sauce)

a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices

about 2 tablespoons Toasted Rice Powder

2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)

Garnish: Thai basil, mint, or coriander sprigs

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