Thai Grilled Beef with Rice Noodles & Julienne Vegetable Salad

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A substantial entree salad includes spicy beef atop stir-fried mustard greens

Ingredients

1/4 cup soy sauce
1 clove chopped garlic
3 tablespoons sugar
2 teaspoons Thai fish sauce
2 tablespoons dark molasses
10 ounces certified Angus Beef top sirloin

1 1/2 cups Cut `n Clean Greens Mustard Greens, tossed with 2 teaspoons Enova oil

Dressing:
3 tablespoons chopped fresh cilantro
2 tablespoons fresh mint, cut in chiffonade
1 small green Thai chili or 1/4 jalapeno, seeds removed and chopped
1 clove garlic, chopped
2 shallots, sliced thinly
1/2 cup freshly squeezed lime juice
1 tablespoon Thai fish sauce
2 tablespoons plus 1 teaspoon light brown sugar

6 ounces dried rice noodles, cooked according to package, drained and set aside

1 1/2 cups julienned carrots
1 seedless cucumber, peeled and julienned
1 red bell pepper, cut in fine julienne
1 yellow bell pepper, cut in fine julienne
1 small head romaine lettuce, leaves washed and left whole

Preparation

Mix marinade ingredients (soy sauce through dark molasses), and place in a zipper-top plastic bag along with beef. Remove air from bag and marinate beef overnight (as little as 1 hour and up to 24 hours).

Heat a 12-inch nonstick skillet and stir-fry mustard greens until wilted; set aside. Prepare salad dressing by combining all of the dressing ingredients (cilantro through light brown sugar) in a glass bowl.

Just before you are ready to serve, grill beef until rare and slice thinly. Toss with a bit of dressing.

Line individual serving bowls with a lettuce leaf, and place a portion of rice noodles inside. Drizzle liberally with some dressing and garnish with chopped vegetables. Top with warm grilled beef and wilted mustard greens.

Garnish with additional mint sprigs and cilantro sprigs. Serve with additional dressing on the side.

Serves 4.

This recipe comes from Faith Alahverdian, executive chef and director for the ShopRite Culinary Workshops. (ShopRite is an East Coast retail supermarket cooperative.) Alahverdian was schooled at Le Cordon Bleu Paris; L’ecole de Cuisine Ritz-Escoffier, Paris; the Greenbriar Foodwriter’s Symposium in West Virginia; and a two-year apprenticeship with master French chef Philippe Chin. She worked with celebrity chef Jim Coleman at the five-diamond Rittenhouse hotel in Philadelphia and on his PBS cooking show, “Flavors of America.” Before joining ShopRite, Alahverdian owned La Bonne Cuisine, a private chef business. She was also a culinary instructor at Temple University and The Restaurant School at Walnut Hill College.

For more info on the ShopRite Culinary Workshop Program, go to www.shoprite.com