This dish goes great with a simple salad of sliced cucumber with rice vinegar, salt and pepper.
- 3 Tbsp rice vinegar
- 1 Tbsp chopped fresh cilantro leaves, divided
- 1 Tbsp chopped fresh mint leaves, divided
- 1 Tbsp chopped fresh basil leaves, divided
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 tsp garlic, chopped
- 1 Tbsp fresh ginger, peeled and chopped
- ½ tsp sugar
- 1 package rice noodles
- 1 lb flank steak, sliced into strips ½-inch thick
- 1 Tbsp vegetable oil
- ½ cup peanuts, chopped
- Fresh cilantro
- Lime wedges
Add rice vinegar and half of the fresh herbs to the Herb ’n Serve® (or a blender). Mix until herbs are finely chopped. Add next 5 ingredients (through sugar) and mix well. Add remaining herbs and mix again. Pour over steak in a non-metal bowl, reserving about 1/3 of the marinade. Stir to coat, then cover bowl with plastic wrap and refrigerate for at least 1 hour.
Cook rice noodles according to package directions and drain. While noodles are boiling, warm 1 tablespoon of oil in a nonstick skillet on medium-high heat. When skillet is hot, stir-fry the steak to desired doneness.
To finish, put individual servings of noodles on plates. Spoon on steak and drizzle with reserved marinade.
Serve immediately with chopped peanuts, cilantro and lime wedges.