Ingredients for Vietnamese Style Grilled Steak With Noodles
- 8 ounces capellini pasta
- White Wine Vinegar
- 2 tablespoons soy sauce
- Garlic Cloves
- 1 tablespoon sugar
- Hot Red Pepper Flakes
- 1/4 teaspoon salt
- 1 teaspoon anchovy paste
- Fresh Mint Leaves
- Flank Steaks
- 1/2 cucumber, thinly sliced
- Red Bell Pepper
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How to Make Vietnamese Style Grilled Steak With Noodles
- Bring a large pot of salted water to a boil. Add 8 ounces capellini and cook until al dente (about 8-10 minutes). Drain in a colander and rinse under cold water. Drain well.
- While noodles cook, prepare the sauce: In a blender, combine 1/4 cup rice vinegar, 1 tablespoon water, 2 tablespoons soy sauce, 2 cloves garlic (minced), 1 tablespoon sugar, 1/2 teaspoon red pepper flakes (or to taste), 1/4 teaspoon salt, and 1 teaspoon anchovy paste. Blend until completely smooth.
- In a large bowl, toss the cooked capellini with the sauce and 1/4 cup chopped fresh mint.
- Pat two 6-ounce steaks dry and season generously with salt and pepper. Heat a well-seasoned ridged grill pan over medium-high heat until very hot.
- Grill steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature.
- Transfer steaks to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Prepare the garnish: Thinly slice 1/2 cucumber and 1/2 bell pepper (any color).
- Divide noodles between two plates, mounding them in the center. Arrange the sliced steak on top. Surround with cucumber and bell pepper slices.
- Garnish each serving with a fresh mint sprig.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
53g
Fat
40g
Carbs
26g
