Thai Noodles with Beef

Marinate

1. Put the lime juice, fish sauce, oil, sugar, garlic and chili pepper in a small bowl. Whisk until the vinaigrette is emulsified. Take 1-2 tablespoons of this vinaigrette and pour it in a shallow dish, setting aside the rest. Add the steak to the shallow dish, then turn it to coat well. Cover, put it in the refrigerator, and let it marinate 1 h.

Cook the rice sticks and broccoli

2. Cook the rice sticks, drain and put them in a salad bowl.
3. Prepare the broccoli: wash and cut off the florets. Peel off any tough skin from the stalks and cut them into small pieces. Blanch the broccoli in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then add it to the salad bowl.
4. Prepare the other vegetables: Grate the carrots, wash and drain the sprouts. Finely chop the mint. Add the vegetables to the salad bowl, pour the vinaigrette over the salad, then toss well.

Broil or outdoor grill

5. Preheat the outdoor grill.
6. Put the steak on a warm rack and cook about 3 min per side. Alternatively, cook the steak in a thick-bottom pan.
7. Transfer the steak to a cutting board, then let it stand for 5 min in order to reabsorb the meat juices. Slice thinly across the grain and on a diagonal bias. Arrange the slices on the noodle salad then serve.