Beef-Mushroom Noodle Salad

Ingredients

• 1/2 pound Vital Choice grass-fed beef top sirloin steak or stir-fry strips
• 3.5 ounces glass (bean thread) noodles
• 1/2 cup fresh mushrooms, thinly sliced
• Small handful mint leaves
• Small handful basil leaves
• 2 small handful cilantro leaves, divided
• 2 Kaffir lime leaves, finely sliced (optional)
• 1 red chili, finely sliced
• 1/2 red onion, finely sliced
• 4 inches of cucumber, sliced
• 1 tablespoon roasted peanuts
• 1 tablespoon fried shallots
• 2 cloves garlic, crushed, divided
• 3 tablespoons soy sauce, divided
• 3 tablespoons fish sauce, divided
• 2 teaspoons plus 1/8 cup sugar, divided
• 1 teaspoon sesame oil
• 1/4 cup lime juice
• 1 tablespoon sliced lemongrass (white section only)
• 2 tablespoons organic extra virgin olive oil or organic macadamia nut oil

Instructions

1. Make salad dressing: Place 1/8 cup sugar, lime juice, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 clove garlic, lemongrass, 1 small handful of cilantro and oil in a food processor; blend to combine.
2. Roast peanuts: Place the peanuts on an oiled cooking sheet and roast in a 350° F oven until just turning dark brown.
3. Make fried shallots: Slice the shallots finely, pan-fry in oil until golden and drain on a paper towel.
4. Soak the noodles in hot water, according to package directions. Run under cold water to cool. Dry with a paper towel. Cut the noodles into short lengths.
5. Make beef marinade: Combine 1 clove garlic, 1 tablespoon fish sauce, 2 teaspoons sugar and sesame oil in a small bowl.
6. Pour marinade over the steak, coat well and refrigerate for two hours. About 30 to 45 minutes before you are ready to cook, take the meat out of the refrigerator and let it adjust to room temperature.
7. Heat a wok or cast iron pan over high heat. Add a little oil and the steak. Sear for a few minutes on each side, then turn down the heat to medium and cook until the steak is done to your liking (medium-rare is ideal). Take the beef out of the pan and let it rest for a couple of minutes.
8. In the same pan, quickly sear the sliced mushrooms.
9. Cut the meat across the grain into thin slices. Combine the beef with all the other ingredients, reserving the toasted peanuts and fried shallots. Toss to combine. Add the dressing slowly, until everything is just coated.
10. Divide the salad between plates and top with the fried shallots and roasted peanuts.