Name: Asian Steak and Noodle Salad
Cook time: 45 min
Total time: 5 hr
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup Asian fish sauce; 2 tablespoons finely chopped peeled fresh ginger; 2 garlic cloves, finely chopped; 2 tablespoons soy sauce; 2 tablespoons sugar; 2 lb flank steak; 1/2 cup fresh lime juice; 6 tablespoons water; 6 tablespoons sugar; 6 tablespoons Asian fish sauce; 1 1/2 teaspoons dried hot red-pepper flakes; 1/2 cup thinly sliced shallots (2 medium); 8 oz dried vermicelli rice-stick noodles*; 2 medium Granny Smith apples; 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below); 1 cup fresh mint leaves, torn into pieces if large; 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped; an adjustable-blade slicer

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Asian Steak and Noodle SaladRomulo Yanes

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

Cooks' notes:

·Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
·If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
·Dressing can be made 3 hours ahead and kept, covered, at room temperature.

Recipe notes

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Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Mapo Tofu Salad

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Moo Ping (Thai Grilled Pork Skewers)

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.