Ginger Lime Flank Steak over Rice Noodles

Hey there!!! In today’s feature we’ll discuss Ginger Lime Flank Steak over Rice Noodles.

-In a bowl, whisk together fish sauce, ginger, brown sugar, pepper flakes, salt, vegetable oil, and pepper.
-Place the flank steak in a shallow casserole pan. Add half of the fish sauce mixture to the flank steak. Turn to coat fully, and let rest for 15 minutes.
-Add the lime juice to the remaining fish sauce mixture, along with 2 tablespoons of water. Whisk to combine.

-Heat a pot of water and cook the rice noodles according to the directions. Drain and rinse under cold water twice in a colander. Transfer to a large serving bowl and set aside.

-Get the smoker fired up to 350 degrees. Add the steak and cook until browned on both sides and cooked to your desired doneness. Transfer to a
plate and rest for five minutes, covered loosely with foil.

-Toss the lime juice-fish sauce mixture with the rice noodles, along with the mint, cilantro, and peanuts. Cut the flank steak into strips (cutting
against the grain), and serve atop the rice noodles, with the juices. Garnish with some more peanuts and fresh herbs.

Guess what, it’s EATIN TIME!!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS FOR GINGER LIME FLANK STEAK:

1/4 cup fish sauce
2 tablespoons grated fresh ginger
2 tablespoons packed, light brown sugar
1 teaspoon kosher salt
1 teaspoon red pepper flakes
12 turns fresh-ground black pepper
1 pound flank steak
1/4 cup lime juice, from about 3 limes
12 ounces fine rice vermicelli noodles
3 tablespoons vegetable oil, divided
1 cup lightly packed fresh mint, torn
1 cup lightly packed fresh cilantro leaves and tender stems, chopped
1/2 cup dry-roasted peanuts, roughly chopped