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In the Kitchen with Vital Choice

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Beef-Mushroom Noodle Salad


This tasty Vietnamese-style recipe comes to us from Matt Wright, “an English bloke” now living in the Pacific Northwest.

Matt especially loves seafood, and you can see all of his recipes at his WrightFood blog.

As he writes, “The dish is marinated beef, seared fast, with a ton of fresh herbs, some glass noodles, and a sexy little dressing. Oh, and fried shallots. Must not forget those.”

Beef-Mushroom Noodle Salad

Salad
1/2 lb grass-fed beef top sirloin steak or stir-fry strips
3.5 oz glass (bean thread) noodles
1/2 cup fresh mushrooms, thinly sliced
Small handful mint leaves
Small handful basil leaves
Small handful cilantro leaves
2 Kaffir lime leaves, finely sliced (optional)
1 red chili, finely sliced
1/2 red onion, finely sliced
4 inches of cucumber, sliced
1 tablespoon roasted peanuts
1 tablespoon fried shallots

Beef marinade
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon sesame oil

Salad dressing
1/8 cup sugar
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 clove garlic
1 tablespoon sliced lemongrass (white section only)
Small handful cilantro leaves

Salad dressing instructions
Put all the salad dressing ingredients in a food processor, and blend to combine.

Salad prep instructions
  • Place the peanuts on an oiled cooking sheet and roast in a 350° F oven until just turning dark brown.
  • Slice the shallots finely, pan-fry in oil until golden, and drain on a paper towel.
  • Soak the noodles in hot water, according to package directions. Run under cold water to cool. Dry with a paper towel. Cut the noodles into short lengths.
Beef instructions
  • Mix the marinade ingredients in a bowl, add the steak, coat well, and put in the fridge for two hours. About 30-45 minutes before you are ready to cook it, take the meat out of the fridge and let it get to room temperature.
  • Heat a wok or cast iron pan over high, pour in a little oil, and add the steak. Sear for a couple of minutes on each side, then turn down the heat to medium, and cook until the steak is done to your liking (medium-rare is ideal). Take the beef out of the pan and let it rest for a couple of minutes.
  • In the same pan, quickly sear the sliced mushrooms.
  • Cut the meat across the grain into thin slices. Combine the beef with all the other ingredients, apart from the toasted peanuts and fried shallots. Toss to combine. Add the dressing slowly, until everything is just coated.
  • Put the salad onto plates, and top with the fried shallots and roasted peanuts.
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