(Serves 4) Needs 24 hours time for marination
- 1/2 cup soy sauce
- 3 tbsp ginger, grated
- 3 tbsp garlic, minced
- 1/4 cup brown sugar
- 1 tbsp dark sesame oil
For salad dressing:
- 3/4 cup lime juice (from 6 limes)
- 2/3 cup fish sauce
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp fresh thai chilis, diced
- 3 tbsp brown sugar
- 2 lbs flank steak
- 2 tbsp grapeseed oil
- 8 oz box of brown rice pad thai noodles, cooked according to package instructions, rinsed with cold water, and drained
- 3 cups carrot noodles (from 3 large carrots)*
- 3 cups daikon noodles (fr0m at least a 3 in diameter, 8 in long daikon radish)*
- 1 cup fresh cilantro
- 1 cup fresh mint
- 1 cup fresh basil
- 1 cup watercress (or sub another cup cilantro)
- 2 tbsp salted peanuts, chopped
*I use this julienne peeler to make my noodles, but a spiralizer would work, too.
Prepare marinade by whisking all ingredients together in a small bowl, then place in a gallon sized zip lock bag. Freeze flank steak for about 30-40 minutes in order to make it easier to thinly slice. Cut flank steak down the middle, going with the grain, so that you have two, 3-4 inch wide pieces to break down. Going against the grain, slice flank steak into thin slices, and place in ziplock bag with marinade. Seal, lay flat, and place in refrigerator for 24 hours.
Remove beef from refrigerator 30 minutes before cooking. To prepare salad, combine carrot noodles, daikon noodles, three cups brown rice noodles, and herbs in a large bowl. Set aside. In a medium bowl, whisk together dressing ingredients and set aside. Heat one tablespoon of grapeseed oil over high heat in a large non-stick skillet. Once oil is shimmering, add 1/3 of beef. Do not stir. Marinade will bubble and evaporate over the next few minutes. Once it has evaporated and a dark, syrupy coating is beginning to develop on bottom of pan, stir to cook other side of beef. Once residual marinade has evaporated, continue stirring beef to ensure all sides are nicely seared. Remove beef and place into heat safe bowl. Add another 1/3 of beef to hot pan and repeat cooking technique. Do the same with the last 1/3 of beef, but add another tablespoon of grapeseed oil before adding beef.
Add 1/2 cup dressing to noodle/herb mix and toss. Divide noodle mix between four plates. Top with desired amount of beef and garnish with peanuts. Serve extra dressing along side dishes.