Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.
5 tablespoons lower-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions
How to Make It
Prepare grill to medium-high heat.
Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.