Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
Ingredients
- 8 oz (250 g) top sirloin or strip loin grilling steak (1 inch/ 2.5 cm thick)
- 1 tbsp (15 mL) minced shallot or green onion
- 1 clove garlic, minced
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) fish sauce or soy sauce
- Vermicelli Salad:
- 1/2 cup (125 mL) vegetable oil
- 1/2 cup (125 mL) very thinly sliced shallots
- 2 oz (60 g) rice vermicelli
- 2 cups (500 mL) shredded lettuce
- 2 cups (500 mL) thinly sliced English cucumber
- 1/4 cup (50 mL) chopped fresh coriander, mint or basil (or a combination)
- 1/4 cup (50 mL) chopped dry roasted peanuts
- 1 green onion, thinly sliced
- Noodle Sauce:
- 1/3 cup (75 mL) fresh lime juice
- 2 tbsp (25 mL) fish sauce
- 1 tsp (5 mL) granulated sugar
- 2 cloves garlic, minced
- 1 tsp(5 mL) hot red pepper or jalapeño pepper, minced
Steps
- Trim fat from steak. With knife held at 45-degree angle, cut steak crosswise into 6 equal pieces. Place each between plastic wrap; with meat pounder, pound each until about 6 inches (15 cm) long, 3 inches (8 cm) wide and 1/4 inch (5 mm) thick. Place in bowl. Add minced shallot, minced garlic, granulated sugar and fish sauce; toss to coat. Let stand for 30 minutes at room temperature.
- Noodle Sauce: In glass measure, whisk together lime juice, fish sauce, sugar, garlic and hot pepper. Set aside. (Make-ahead: Cover and refrigerate for up to 1 day.)
- Vermicelli Salad: Meanwhile, in small skillet, heat oil over medium heat until it bubbles. Add shallots; fry until golden, about 4 minutes. With slotted spoon, remove to paper towel-lined plate. Set skillet of shallot oil aside.
- In bowl, cover vermicelli with boiling water and soak until tender, about 5 minutes. Drain; rinse in cold water. Return to bowl; toss with 1 tsp (5 mL) of the reserved shallot oil.
- Divide lettuce between two or three large bowls or plates. Top with cucumber, half of the coriander and the vermicelli; sprinkle with peanuts and fried shallots. Set aside.
- Thread beef onto skewers; brush with 1 tbsp (15 mL) of the reserved shallot oil. Reserve remaining shallot oil for another use. Broil beef until dark and crusty, about 8 minutes. Place on top of noodles; drizzle with any pan juices. Sprinkle with green onion and remaining coriander. To eat, pour noodle sauce over vermicelli salad and toss to combine.
- Substitutions: Pork tenderloin or chicken breast make fine alternatives to the beef. If using pork, grill until just a hint of pink remains in centre. If using chicken, cook until no longer pink inside.
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Tips:
The soaked vermicelli should measure about 2 cups (500 mL).
The remaining shallot oil is delicious sprinkled over salads and vegetables or used to flavour soups.
