Ginger Beef with Rice Noodles and Herbs (from Milk Street)
4 servings
40 minutes
TIP: Don't skip pounding the sirloin tips. This allows the marinade to penetrate the muscle fibers and helps the meat cook evenly. Don't slice the meat immediately after cooking. A short rest allows the juices to redistribute.
INGREDIENTS:
1/4 cup plus 1 tablespoon fish sauce, divided
2 tablespoons finely grated fresh ginger, divided
3 tablespoons plus 2 teaspoons packed light brown sugar, divided
Kosher salt and ground black pepper
1 pound sirloin tips, patted dry
12 ounces thin rice noodles
1/4 cup lime juice (2 limes)
2 tablespoons water
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup fresh mint leaves, torn
1 cup fresh cilantro sprigs
1/2 cup roasted peanuts, coarsely chopped
STEP ONE: MARINATE THE BEEF
In a medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspoon salt, and 1/4 teaspoon pepper.
Set aside. Place the sirloin tips between 2 sheets of plastic wrap (or in a large ziplock bag) and, using a meat mallet, gently pound them to an even 1/2-inch thickness. Add the beef to the fish sauce mixture and turn to coat. Marinate at room temperature for 15 minutes.
STEP TWO: COOK THE NOODLES
Bring a large pot of water to a boil. Add the noodles and immediately remove the pot from the heat. Let the noodles stand, stirring 2 or 3 times, until tender, 3 to 5 minutes. Drain in a colander, rinse under cold water and drain again. Transfer to a large bowl and set aside.
STEP THREE: FISH SAUCE-LIME JUICE MIXTURE
In a small bowl, whisk together the remaining 1/4 cup fish sauce, the remaining 1 tablespoon ginger, the remaining 3 tablespoons brown sugar, the lime juice, water, and chili-garlic sauce until the sugar dissolves. Set aside.
STEP FOUR: COOK THE BEEF AND SERVE
In a 12-inch nonstick skillet over medium-high hear, heat the oil until just smoking. Add the beef and cook until well browned on both sides, turning once, about 6 minutes. Transfer to a plate and let rest for 5 minutes.
Meanwhile, to the noodles add 1/2 cup of the fish sauce-lime juice mixture, the mint, cilantro, and peanuts; toss to combine. Transfer to a serving platter or individual bowls.
Cut each piece of meat into thirds with the grain, then slice as thinly as possible against the grain. Place the slices on top of the noodles and drizzle with the accumulated juices. Serve with the remaining fish sauce-lime juice mixture on the side.
