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.
