Ingredients
4 pkg (3 oz each) mi goreng instant noodles
12 oz beef sirloin steak
4 oz mixed baby Asian greens
2 small cucumbers, peeled and thinly sliced
7 oz roasted red pepper, sliced
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Whisk sauce packets from noodles in a bowl until combined. Divide into 2 portions. Heat a grill pan on high heat or preheat grill to medium-high. Add beef; brush with a portion of sauce mixture. Cook for 4-5 mins each side for medium or until cooked to desired doneness. Remove steak to a serving platter. Cover with foil; let stand for 5 mins. Slice thinly. Place noodles and contents of seasoning packets in a large heatproof bowl. Cover with boiling water. Cover with plastic wrap. Let stand for 5 mins or until noodles soften. Drain, reserving 2 tbsp liquid; cool slightly. Combine noodles, salad greens, cucumber, red pepper and beef in a large bowl. Add the reserved liquid to remaining sauce portion. Drizzle dressing over salad; toss well. Serve.