2 1/2 c. broken fine noodles
1/3 c. rice wine vinegar
1/3 c. salad oil
3 Tbs. soy sauce
2 Tbs. peanut butter
1 Tb. chopped fresh lemongrass or fresh cilantro
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1 lb. boneless beef top sirloin steak, cut 1" thick
5 c. shredded Savoy or Chinese cabbage, spinach, romaine/bok choy
1/2 c. shredded carrot
4 green onions, cut lengthwise in fourths & bias-sliced in 1" pieces
1/2 of a medium cucumber, sliced
1 medium yellow squash, julienne
1/4 c. chopped peanuts
Fresh red hot peppers
Cook noodles in boiling salted water
drain, cover & chill. For dressing, in a blender container combine vinegar, salad oil, soy sauce, peanut butter, lemongrass, garlic, & crushed red pepper. Cover & blend till combined. Place meat in a shallow dish. Add 1/3 c. dressing
turn once. Cover
marinate in refrigerator for 2 hours. Drain meat, discarding marinade. Place steak on unheated rack of a broiler pan. Broil 3" from heat for 12-15 minutes for medium doneness, turning once. Cut in thin strips. Meanwhile, in a mixing bowl combine noodles, cabbage, carrot, & green onions. Add about 1/4 c. of remaining dressing
toss to coat. Arrange noodle mixture on 4 salad plates
top with warm meat, cucumber, & squash. Drizzle with remaining dressing
sprinkle with chopped peanuts. If desired, garnish each serving with fresh hot peppers.
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