Sunday, March 22, 2009

Rice Noodles with Sesame-Ginger Flank Steak

New night, new cuisine! Some of our favorite meals out are Thai, Vietnamese, and Japanese cuisine. With another night of hockey on Saturday, we decided to dine in and make our own version. This was budget-friendly and not too unhealthy.

I used to subscribe to Cooking Light and have a lot of recipes that I saved, but never got around to making. Flipping through my binder of recipes, I came across this one for Rice Noodles with Sesame-Ginger Flank Steak. The flavors were delicious - fresh ginger, garlic, soy sauce, and toasted sesame seeds. We had a lot of the ingredients on hand, just had to pick up some veggies, rice noodles, and a fresh container of sesame seeds. We didn't have and sesame oil on hand, so I substituted with vegetable oil. You could easily substitute tofu for the steak to make it vegetarian.

We bought some salmon fresh rolls from the sushi counter at the grocery store. They came with a delicious peanut dipping sauce. The rolls have rice noodles, cabbage, mint, shredded carrot, and sushi salmon all wrapped in rice paper. You'll find these on the menu at most Thai and Vietnamese restaurants with either tofu or shrimp instead of the salmon.

This is definitely a keeper! It was great the next day for lunch. More photos in the album to the right.

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