Vietnamese Shaking Beef over Glass Noodles
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Ingredients & Equipment
What we send
- 1/2 pintgrape tomatoes
- 1/8 ouncemint
- 2 tablespoonsroasted salted peanuts
- 4 ouncesglass noodles
- 1 tablespoonsesame oil
- 2 tablespoonsrice wine vinegar
- 2 tablespoonsgluten-free soy sauce
- 1/2 teaspoonsugar
- 1 teaspoonfish sauce
- 3 ouncesspring mix lettuce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve tomatoes. Roughly tear mint leaves, discarding stems. Halve lime. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Add glass noodles to pot of boiling water and cook, stirring, to soften, about 30 seconds. Drain and rinse under cold water for 30 seconds to cool—this prevents the noodles from overcooking. Return noodles to pot, off heat, and pour over sesame oil, 1 tablespoon rice wine vinegar, and juice of ½ lime. Toss to coat well, then set aside.
Pat steaks dry with paper towel and rub all over with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Heat a medium pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate, reserving pan for making sauce, and set aside to rest.
Make Pan Sauce
While steaks rest, wipe pan clean and, still off heat, add soy sauce, sugar, fish sauce, juice of remaining lime, and remaining rice wine vinegar. Stir to combine, then set aside.
Finish Noodles and Slice Steaks
Add lettuce and tomatoes to pot with noodles and toss to combine. Slice steaks against the grain as thinly as possible.
Plate Shaking Beef
Divide glass noodles between serving plates. Top with sliced steak and pour over pan sauce. Garnish with mint and peanuts, and dig in!