This is a restaurant inspired dish that is as beautiful as it is tasty and nutritious. It can be eaten hot or cold so can be great to take to lunch the next day.
For the grass-fed steak:
¼ cup toasted sesame oil
3 tablespoons liquid aminos
1 teaspoon fish sauce
2 inches ginger, peeled and grated
3 large cloves garlic, grated or pasted
1 tablespoon chili paste (sambal olek)
2 pounds grass-fed skirt steak
For the Sauce:
1 package of mung bean (glass) noodles
1 tablespoon chili paste (Sambal Olek)
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons smooth almond or peanut butter
2 tablespoons sesame seeds, preferably toasted
3 cloves garlic, grated or finely chopped
2 inches ginger root, peeled and grated
For the Veggies:
Steam broccoli, bok choy, celery, onions, or any combination.
½ cup dry-roasted peanuts, finely chopped or more sesame seeds
½ seedless cucumber, cut into matchsticks
Optional: grilled green onions
Whisk up marinade ingredients, add steak and refrigerate at least 30 minutes or overnight. For a very tender steak, use a Jaccard tenderizing tool before marinating the steaks. (You can order one here: https://amzn.to/38bx6WK)
Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Cook the steaks about 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain.
Cook the mung bean noodles. Bring a pot of water to a boil and remove from heat. Add the noodles and let sit in the hot water for 5 minutes then drain.
Whisk the sauce ingredients together.
Put noodles in a bowl and stir in the desired amount of sauce. Assemble the rest of the ingredients on top.