INGREDIENTS

INSTRUCTIONS

available at Asian markets  Marinate the beef:  In a blender blend
together the garlic, the fish sauce, the sesame  oil, the sugar, and
the salt, in a shallow dish pour the marinade  over the steak, turning
the steak to coat it well, and let the steak  marinate, covered and
chilled, for 4 hours or overnight.  Make the sauce:  In the blender
blend together the water, the garlic, the fish sauce,  the lime juice,
the sugar, and the red pepper flakes.  In a large bowl soak the noodles
in warm water to cover for 5 minutes  and drain them. In a kettle of
salted boiling water cook the noodles  for 5 minutes and drain them in
a colander. Rinse the noodles well  under cold water and drain them
well.  Grill the steak, discarding the marinade, on an oiled rack set 4
to 5  inches over glowing coals or broil it under a preheated broiler
about  3 to 4 inches from the heat for 8 to 10 minutes on each side, or
until it is springy to the touch, for medium-rare meat. Transfer the
steak to a cutting board, let it stand for 10 minutes, and holding a
knife at a 45-degree angle slice it thin.  Divide the cucumber, the
lettuce, and the herbs among 8 large plates,  mixing them, and mound
the noodles over the mixture on each plate.  Arrange the steak
decoratively over the noodles and sprinkle it with  the peanuts. Spoon
some of the sauce over each plate and serve the  remaining sauce
separately.  Serves 8.  Gourmet September 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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