This has got to be one of the easiest meals you can make. It is light and tasty and doesn't take more than 30 minutes to cook up. Vermicelli noodles 1 cucumber 1 red onion 1 carrot sugar peas coriander limejuice 2 Porter house steaks
Marinate the steaks in ginger, garlic, chili, lime juice, soy sauce, fish sauce and sesame oil. Let it soak for a couple of hours. Shred the cucumber, carrot, sugar peas and onion into thin, long slices. Put it all in a big bowl and mix it up with the cooled, boiled vermicelli noodles. Chuck a big handful of coriander in it and set aside. The sauce that goes on top is kind of the same as the beef marinate but added sweet chili sauce, sesame seeds, and chopped coriander and red chili. Pour it on top of the cold salad before serving and mix around. Heat up the bbq and chuck the steaks on for about 2-3 minutes on each side or until medium cooked. I like the middle to be pink. Serve thinly cut slices on top of the salad and garnish with fried shallots and lightly roasted sesame seeds. It is soooo good! I want some now!