Thai Beef Salad

This is a nice change as far dinner salads go. You can substitute the beef for boneless, skinless chicken breast if desired. Either way it's yummy!

Serves- 6 hungry people
2 pounds skirt steak cut into thin strips
1 large cucumber peeled and diced
4 green onions sliced
1 red bell pepper diced
1 8oz bag shredded carrots
1 8oz bag bean sprouts
small handful of cilantro leaves
1 6oz bag rice noodles
2 tablespoons olive oil

Dressing/Marinade
1 cup low sodium soy sauce
1/2 cup rice wine vinegar
4 tablespoons brown sugar
3 large cloves garlic
1 teaspoon red chili flakes
1/2 teaspoon anchovy paste
juice of 4 limes
4 green onions chopped

Put all dressing ingredients in a blender and blend for several seconds. Put all the meat into a zip lock bag and marinate with half of the dressing for 30 minutes. Meanwhile. Chop and put all veggies into a large salad bowl. Toss with some of the left over dressing and set aside. Bring a large pot of water to boil. Add enough salt to make the water taste like sea water. Drop in the rice noodles and stir to separate. Turn off the heat and cover the pot. Let the noodles sit in the water for 10 minutes. Heat the oil in a large skillet and add enough meat to cover the pan. Cook the meat in batches, removing each finished batch to a bowl until all the meat is cooked.
Drain the noodles and add the veggies. Pour the remaining dressing over the noodles and toss with the veggies. Place the noodle/veggie mixture on plates. Top with the meat and serve.