Ingredients

1/4 cup Asian fish sauce

2 tablespoons finely chopped peeled fresh ginger

2 garlic cloves, finely chopped

2 tablespoons soy sauce

2 tablespoons sugar

2 lb flank steak

For salad

• 1/2 cup fresh lime juice
• 6 tablespoons water
• 6 tablespoons sugar
• 6 tablespoons Asian fish sauce
• 1 1/2 teaspoons dried hot red-pepper flakes
• 1/2 cup thinly sliced shallots (2 medium)
• 8 oz dried vermicelli rice-stick noodles*
• 2 medium Granny Smith apples
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
• 1 cup fresh mint leaves, torn into pieces if large
• 1/2 cup salted roasted peanuts (sometimes labeled 'cocktail peanuts'), chopped

• Special equipment: an adjustable-blade slicer

Description

It Takes Bold Flavors To Stand Up To The Smoky Richness Of Grilled Beef, And This Salad Delivers. A Tangle Of Rice-stick Noodles Cradles Asian...

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