Southeast Asian Beef and Noodle Salad
(Makes 4 servings)

 

6 ounces (180 g) Chinese noodles
1/2 teaspoon (2.5 ml) sesame oil
1 pound (480 g) sirloin steak, all fat removed
4 cups (220 g) shredded romaine lettuce
1/4 cup (60 ml) fresh mint, chopped
1/4 cup (60 ml) fresh cilantro, chopped
1/4 cup (60 ml) fresh basil, chopped
1/4 cup (60 ml) fresh flat leaf parsley, chopped
1 English cucumber, seeded, sliced very thin

sauce:
1 tablespoon (15 ml) low sodium soy sauce
2 cloves garlic, minced
2 tablespoons (30 ml) Asian fish sauce
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml ) water
1/8 teaspoon (0.6 ml) sugar substitute
1/4 teaspoon (1.25 ml) dried hot red pepper flakes

 

Cook the noodles in boiling water according to package directions until done.

Drain well and run under cold water to stop cooking.

Toss with sesame oil and set aside.

Place the meat in a heated ridged pan and grill until cooked.
Transfer to a cutting board and let stand 10 minutes.

Slice very thin.
Divide the lettuce between 4 plates.

Top with 1/4 of each of the herbs and toss.

To make the sauce:

Combine the soy sauce, garlic, fish sauce, lime juice, water, sugar substitute, and pepper flakes in a small bowl and whisk until emulsified.

Drizzle 1/3 over the steak ,

1/3 over the noodles, and

1/3 over the salad and herbs.

Toss to coat each.

Place 1/4 of the noodles on top of each plate of greens.

Top with steak slices.

Surround each plate with cucumber slices.

Serve immediately.