Firecracker Beef on Rice Noodle Salad is my wife's all time favourite dish. We've altered the original recipe some, but that's the joy of cooking. This dish seems to touch on a number of senses/textures. Hot, sour, cold, crunchy, and even a bit chewy.
For this dish you'll need:
Start by boiling 8 oz of the rice noodles (I didn't take a picture so use use your imagination. Good thing most people on this forum grew up using an imagination. Not like the current generation that's glued to short clips and doom scrolling the web... but I digress). This only takes a few minutes. Drain and rinse the noodles in very cold water to stop them from cooking further.
Place noodles in a bowl and add:
Once seared, remove and rest until cooled for slicing. While that's resting, prepare the beef marinade/sauce. Combine:
Slice your steak across the grain, though I tend to prefer a bit at an angle for a more toothsome bite. I went back and cut the long strips into more bite sized pieces (not pictured).
Drop the sliced beef into the marinade/sauce and let it sit for a bit to absorb the sauce.
While you wait for the steak to marinade a bit, preheat your pan. Once hot, put the steak and marinade back into the pan and heat through. This doesn't take long and you don't want to overcook things...
When it's heated through, remove from the heat. Prepare the now cold noodles by adding and tossing:
For this dish you'll need:
- Cracked Black Pepper
- Soy Sauce
- Rice Wine Vinegar
- Rice Noodles
- Five Spice powder
- Ginger
- Carrot
- Garlic
- Flank Steak
- Cilantro
- Sriracha or garlic chili sauce
- Unsalted Peanuts
- Cooking Oil
- Fish Sauce (not pictured)
Start by boiling 8 oz of the rice noodles (I didn't take a picture so use use your imagination. Good thing most people on this forum grew up using an imagination. Not like the current generation that's glued to short clips and doom scrolling the web... but I digress). This only takes a few minutes. Drain and rinse the noodles in very cold water to stop them from cooking further.
Place noodles in a bowl and add:
- 2 tsp of fish sauce
- 2 TBSP of vegetable oil
- 2 TBSP of rice vinegar
- 1/3 cup of shredded carrots
- Gently mix and place in the refrigerator to chill.
Once seared, remove and rest until cooled for slicing. While that's resting, prepare the beef marinade/sauce. Combine:
- 1 tsp soy sauce
- 2 TBSP rice vinegar
- 2 TBSP sriracha
- 1/2 tsp of 5-spice powder
- 1/2 tsp of grated/pureed ginger
- 3 cloves pressed or chopped garlic
- Black pepper to taste
- 1 TBSP of vegetable oil
Slice your steak across the grain, though I tend to prefer a bit at an angle for a more toothsome bite. I went back and cut the long strips into more bite sized pieces (not pictured).
Drop the sliced beef into the marinade/sauce and let it sit for a bit to absorb the sauce.
While you wait for the steak to marinade a bit, preheat your pan. Once hot, put the steak and marinade back into the pan and heat through. This doesn't take long and you don't want to overcook things...
When it's heated through, remove from the heat. Prepare the now cold noodles by adding and tossing:
- 2 more TBSP of rice vinegar
- 1/4 chopped/crushed peanuts
- 1/2 cup cilantro
