From the blog For Love of the Table
6 T. rice vinegar
4 T. lime juice
zest of 1 lime
2 T. Asian fish sauce
2 t. sesame oil
1 1/2 to 2 t. chili sauce (Sriracha)
2 T. sugar
1 fat clove garlic smashed to a purée with a pinch of salt
1 box soba noodles (8 to 9 oz.)
1 small red onion (4 to 5 oz.), sliced thinly (preferably with a mandoline) and rinsed and drained well
1 small red bell pepper (5 oz.), cored and thinly sliced
1 big mango, cut in scant 1/4-inch thick strips or in a 1/2-inch dice
3/4 to 1 oz. cilantro leaves (about 1 cup), cut in a rough chiffonade
3/4 to 1 oz. basil leaves (about 1 cup), cut in a rough chiffonade
Canola oil for sautéing
12 oz. Beef—strip, flank or skirt
Combine the first eight ingredients in a small bowl, whisking to blend.
Cook the noodles in a large pot of boiling salted water until tender but still al dente—about 5 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Shake the colander and spread the noodles on a kitchen towel to wick away any remaining excess moisture. Transfer to a large bowl and combine with the onion, bell pepper, mango and half of the herbs. Drizzle in about a third cup of the sauce and toss until everything is well coated (adding more sauce if necessary). Salt to taste. Set aside for up to half an hour.
To prepare the steak, heat a large sauté pan (cast iron is perfect) over medium-high to high heat (or preheat the grill to medium-high). Season the steak(s) well with salt & pepper. Add enough oil to barely coat the bottom of the pan (oil the steak if grilling). When the oil in the pan is almost smoking, add the meat to the pan. Sear the meat on both sides until splotched with color. Reduce the heat and continue to cook the steaks, turning at regular intervals (don't forget the edges) until the steaks have reached your preferred doneness. (If you are grilling, simply place the oiled and seasoned meat on the clean, preheated grill and cook, turning once, to your preferred doneness.) Remove to a plate, drizzle with a couple of tablespoons of sauce and scatter with a couple of tablespoons or so of the herbs. Turn to coat. Let rest, for at least ten minutes...longer is better. Slice thinly, returning the sliced meat to the mixture of sauce and drippings and herbs. Set aside.
When ready to serve. Toss the noodles with as much of the remaining sauce as you like (I usually use all of it) and mound on a serving platter or individual plates. Pile the beef on top and scatter the remaining herbs over all. Serves 4
Notes:
Depending on appetites, you may of course increase the meat to as much as a pound...or more.
Temperature Guidelines for determining “Doneness” of beef (remembering that the temperature will increase by at least 5 degrees while the meat rests):
Rare (cool red center) -- 120°
Medium Rare (warm red center) -- 125°
Medium (rosy center) -- 130°
Medium well (pink center) -- 135°
Well done (no pink) -- 140°
If you don't like fish sauce, leave it out. Season the sauce with at least a half teaspoon of salt.
(Recipe inspired by one in Plenty by Yotam Ottolenghi)
http://www.forloveofthetable.com/2015/08/cold-soba-noodles-with-beef-red-bell.html
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