Recipe: Vietnamese-Style Grilled Steak with Noodles (serves 2)

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES

"This flavorful, pretty dish is ideal for both family and guests. It's quick to prepare, low in fat and calories, and you'll have many of the ingredients on hand in your pantry. Cooking the flank steak on an outdoor grill adds charcoal flavor, but when you're in a hurry, use your stovetop grill pan. Cut the steak into thin, wide slices by slicing across the grain with a knife held at a 45-degree angle to the cutting board. This cuts the meat fibers for more tender steak."

4 ounces capellini
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried mint, crumbled
1/2 pound trimmed flank steak
1/2 cup fresh bean sprouts, rinsed and drained
1 small red bell pepper, cut into julienne strips (about 1 cup)
FOR SAUCE:
2 1/2 tablespoons white-wine vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon water
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon dried hot red pepper flakes
1/8 teaspoon anchovy paste
Garnish: 2 fresh mint sprigs

Prepare grill. Bring a large saucepan of salted water to a boil for noodles.

Cook noodles in boiling water until just tender and drain in a colander. Rinse noodles under cold water and drain well.

TO MAKE THE SAUCE:
In a blender blend sauce ingredients until smooth. In a large bowl toss noodles with sauce and mint.

Pat steak dry and season with salt and pepper. Grill steak on an oiled rack set 4 to 5 inches over glowing coals 3 minutes on each side, or until springy to the touch, for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer steak to a cutting board and let stand 5 minutes.

Cut steak against grain into thin slices. Divide noodles between 2 plates, mounding them, and top with steak. Arrange bean sprouts and bell peppers around noodles and garnish with mint sprigs.

Serves 2; can be doubled
Adapted from source: Gourmet's Quick Kitchen