Posted by Sudbury Northern Life 
Greenhouse cucumber, pepper and tomatoes add a refreshing note to a flavourful Thai salad. Vermicelli noodles are readily available in supermarkets, where you will also find sesame oil and fish sauce. If you like it hot, just increase the hot pepper flakes to taste.
Preparation Time: 20 minutes
Cooking Time: About 10 to 15 minutes
Serves: 4 to 6
Ingredients:
1 lb Ontario beef grilling steak
3 tbsp each fish sauce and fresh lime juice
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
2 tbsp grated gingerroot
2 tsp  packed brown sugar
1/2 tsp hot pepper flakes
4 oz rice vermicelli noodles
1 Ontario greenhouse cucumber
1 Ontario greenhouse sweet red pepper, slivered
1 cup loosely packed fresh coriander leaves
2 Ontario greenhouse tomatoes, thinly sliced lengthwise
Ontario greenhouse lettuce leaves
Preparation Instructions:
Trim any fat from steak. In a glass dish, combine 1 tbsp each
of the fish sauce, lime juice and soy sauce and 1 tsp of the
sesame oil. Add half each of garlic and ginger. Add steak,
turning to coat. Cover and let stand at room temperature for 20
minutes or refrigerate for up to 4 hours.
Meanwhile, in small bowl, stir together remaining fish sauce,
lime juice, soy sauce, sesame oil, garlic and ginger. Stir in
sugar and hot pepper flakes; set dressing aside.
In large bowl, soak noodles in warm water for 20 minutes. Drain
well; cut into 2-inch lengths with scissors. Bring large pot of
water to boil; add noodles and cook for 1 minute. Drain and
rinse under cold running water; drain again and gently squeeze
dry. Place in large bowl; toss with the dressing.
Cut cucumber in half lengthwise; thinly slice diagonally. Stir
into noodles with red pepper and three-quarters of the
coriander. Set aside.
Discard marinade, place steak on greased grill over medium-high
heat; close lid and cook, turning once, until medium, 10 to 14
minutes, or until desired doneness. Let rest for 10 minutes;
slice thinly against the grain. Gently stir into noodle mixture
along with the tomatoes.
Line platter with lettuce leaves; mound salad on top. Sprinkle
with remaining coriander.
Nutritional Information:
1 Serving
Protein: 21.0 grams Fat: 7.0 grams Carbohydrates: 23.0 grams
Calories: 239
