3 tablespoons soy sauce
1 tablespoon light olive oil
1 tablespoon sesame oil
2 teaspoons fish sauce
2 teaspoons sugar
1 1/2 teaspoons lime juice
1 1/2 teaspoons mirin
1 teaspoon freshly grated ginger
1 small red chile, seeded and finely chopped, optional
8 ounces green beans, ends trimmed, cut into 1-inch pieces
8 ounces rice noodles
2 tablespoons canola oil
One 1-pound boneless sirloin steak (about 1-inch thick)
Salt and black pepper
1/4 cup finely chopped fresh cilantro
1/4 cup salted peanuts, coarsely chopped
This noodle salad is also a great way to utilize any leftover steak you may have. Depending on your tolerance for heat, you may want to add only a portion of the minced red chile, or omit it altogether. While any rice noodles would work for this salad, I prefer to use the 3-millimeter-wide flat variety.
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