- 1 rib-eye steak (about 1 lb.)
- 3 tablespoons reduced-sodium soy sauce, divided
- 6 tablespoons fresh lime juice
- 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 2 teaspoons sugar
- 1 red jalapeño or fresno chile, halved lengthwise and sliced thin
- 4 ounces thin rice noodles
- 1/3 cup vegetable oil
- 2 shallots, sliced thinly
- 1 tablespoon flour
- 1/3 cup fresh dill
- 1/3 cup fresh mint leaves
- 1/3 cup fresh Thai basil leaves
- 1/3 cup cilantro leaves
- calories 380
- caloriesfromfat 38 %
- protein 26 g
- fat 16 g
- satfat 5.3 g
- carbohydrate 33 g
- fiber 0.6 g
- sodium 1865 mg
- cholesterol 94 mg
How to Make It
Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element.
Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside.
Cook noodles in boiling water until tender, about 2 minutes, then drain.
Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare. Let rest 10 minutes, then slice thinly.
Meanwhile, in a small saucepan, heat oil until it registers 350° on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes. Transfer to paper towel to drain.
In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side.
Note: Nutritional analysis is per serving.