When the Test Kitchen calls for lime or other citrus juice, we always mean
freshly squeezed, because it has the best flavour.

HANDS-ON TIME
30 minutes
TOTAL TIME
30 minutes
MAKES
4 servings

INGREDIENTS

• Steak:
  • 450 g beef top sirloin grilling steak (¾ inch/2 cm thick)
  • 2 tbsp each fish sauce and lime juice
  • 1 tbsp vegetable oil
  • 2 tsp grated fresh ginger
• Mango and Pepper Salad:
  • 3 tbsp vegetable oil
  • 2 tbsp lime juice
  • 1 tsp fish sauce
  • ¼ tsp Asian chili sauce (such as sriracha)
  • 1 mango, peeled, pitted and cut in matchsticks
  • 1 sweet red pepper, cut in matchsticks
  • ⅓ cup sliced sweet onion
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup roasted peanuts, chopped
  • half pkg (454 g pkg) dried rice stick noodles (¼ inch/5 mm wide)

PREPARATION

• STEAK:
  • Place steak in shallow dish.
  • Whisk together fish sauce, lime juice, oil and ginger; pour over steak, turning to coat.
  • Let stand for 10 minutes.
  • Reserving marinade, place steak on greased grill over medium-high heat; close lid and grill, turning and brushing with reserved marinade halfway through, until medium-rare, about 10 minutes.
  • Transfer to cutting board; cover loosely with foil and let rest for 5 minutes before thinly slicing across the grain.
• MANGO AND PEPPER SALAD:
  • While steak is grilling, in large bowl, whisk together oil, lime juice, fish sauce and chili sauce.
  • Add mango, red pepper, onion, cilantro and peanuts; toss to combine.
• TO FINISH:
  • Prepare noodles according to package instructions.
  • Drain well; top with salad and steak.

NUTRITIONAL INFORMATION, PER SERVING: about 565 cal, 27 g pro, 23 g total fat (4 g
sat. fat), 62 g carb, 4 g fibre, 52 mg chol, 901 mg sodium, 550 mg potassium. % RDI:
3% calcium, 21% iron, 14% vit A, 97% vit C, 23% folate.

TIP FROM THE TEST KITCHEN
This salad is naturally gluten-free, but be sure to
check the ingredient list on your container of peanuts.
Roasted varieties sometimes contain gluten.