Thai Beef Noodle Salad from Closet Cooking
(makes 2 servings)

3 tablespoons fish sauce
1 lime (juice)
1 tablespoon palm sugar (grated or brown sugar)
1/2 pound steak (your choice of cut)
1 tablespoon oil
1 ounce rice noodles
1/2 cup lettuce (shredded)
1/2 cup cabbage (shredded)
1 carrot (julienned)
1 avocado (stoned, scooped and diced)
1 mango (stoned scooped and diced)
1/2 cucumber (diced)
1/2 cup grape tomatoes
2 birds eye chilies (sliced)
2 green onions (sliced)
1 handful cilantro (chopped)
1 handful mint (chopped)
1 handful basil (chopped)
2 tablespoons unsweetened coconut milk
1 lime (juice and zest)
1 tablespoon fish sauce
1 teaspoon palm sugar (grated or brown sugar)
1 clove garlic (grated)
1 teaspoon ginger (grated)
1 handful peanuts (roasted and chopped)

1. Marinate the steak in the fish sauce, lime, and sugar for 20-30 minutes.
2. Heat the oil in a pan.
3. Grill the steak until medium rare, abut 2-3 minutes per side and set aside to rest.
4. Pour boiling water over the noodles and let them soak until tender, about 5-7 minutes.
5. Mix the salad.
6. Mix the dressing.
7. Toss the salad in the dressing and serve topped with the steak.