Serving Size: 4-6 servings
Preparation Time: 20 minutes
Total Time: 1 hour
Ingredients:
– 5 tablespoons soy sauce
– 1/4 cup hoisin sauce
– 1 tablespoon chili-garlic sauce
– 1 tablespoon grated fresh ginger
– 1 tablespoon unseasoned rice vinegar
– 1 teaspoon toasted sesame oil
– 1/2 cup chunky peanut butter
– 1 1/2 pounds flank steak
– 1 teaspoon vegetable oil
– 2 ounces thin rice noodles
– 2 heads butter lettuce, leaves separated
– 1 1/2 cups matchstick-cut carrots
– 1 English cucumber, sliced into matchsticks
– 1/2 cup fresh mint leaves
Directions:
Begin by mixing together the soy sauce, hoisin sauce, chili-garlic sauce, ginger, vinegar, and sesame oil in a spacious bowl. Reserve 1/4 cup of this mixture in a separate bowl and blend in the peanut butter along with 1/4 cup of hot water. Cover and set it aside for serving purposes.
Place the flank steak in a shallow dish and pour the remaining marinade over it, ensuring it is coated evenly. Cover the dish and refrigerate for a minimum of 30 minutes or a maximum of 2 hours to allow the flavors to develop.
Prepare your grill or grill pan by brushing it with vegetable oil and heating it over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for 4 to 6 minutes on each side for a medium-rare doneness level (check with a thermometer for an internal temperature of 135ËšF).
Once the steak is grilled to your liking, transfer it to a cutting board and let it rest for 5 minutes. Meanwhile, follow the package instructions to cook the rice noodles. Slice the steak against the grain for optimal tenderness.
To serve, fill the lettuce leaves with the cooked noodles, sliced steak, matchstick-cut carrots, cucumber, and mint leaves. Drizzle some of the peanut sauce on top. Any remaining peanut sauce can be served on the side for additional flavor.
You may also like:
– 15 Best Denim Jacket Outfit Ideas to Pull from Your Closet
– 10 Best Shampoos for Red Hair Like Ree Drummond’s
