Rare Charred Thai Beef Noodle Salad with Red Curry Vinaigrette
Source: Recipe from Chef Michael Herschman
A meal in a bowl, this combination of beef, noodles and fresh vegetables is enhanced by the sweet and spicy dressing. Tastes good and good for you!
1⁄2 cup chili paste
2 cups rice vinegar
2 cups brown sugar
1⁄2 cup roasted shallots
1⁄2 cup red curry paste
2 cups soy sauce
3 cups sesame oil
1 1⁄2 cups canola oil
Olive oil, as needed
2 12-oz. sirloin steaks
12 oz. potato vermicelli, or sai fun noodles, reconstituted
2 carrots, julienned
2 red bell peppers, brunoise
2 yellow bell peppers, brunoise
10 scallions, sliced on the bias
Black and white sesame seeds, for garnish
- In a saucepan over low heat, combine chili paste, rice vinegar and brown sugar. Stir until sugar is dissolved; cool.
- In a blender, combine roasted shallots, red curry paste and soy sauce. Drizzle cooled chili paste mixture into red curry mixture; blend. While blending, add sesame oil, canola oil and 1⁄2 cup olive oil. Season to taste. Reserve.
- Season steak, brush with olive oil and char rare over a hot grill or under the broiler. Remove from heat and allow to rest. Cool until firm. Thinly slice beef across the grain; julienne.
In a large bowl, drizzle beef, noodles and remaining vegetables with reserved red curry vinaigrette. Toss to coat evenly. Garnish with toasted black and white sesame seeds.