1 1/2 cups Cut 'N Clean Greens Mustard Greens, tossed with 2 teaspoons Enova oil
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
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
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.
Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.