Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 15 Ratings

How you slice a piece of meat is key to how tender it is, especially with tougher cuts. Thin slices cut against the grain (across rather than parallel to the muscle fibers) are more tender and easier to chew.

Anna Kovel
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

15 mins
20 mins
15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Finely shred zest from 2 of the limes; juice to get 1/4 cup. In a small bowl whisk together 1 Tbsp. of the fish sauce, 1 Tbsp. of the sugar, lime zest, oil, and garlic. Place steak in a resealable plastic bag; pour mixture over steak. Seal bag, turning to coat. Marinate in refrigerator 15 minutes or up to 24 hours. Drain; discard marinade. Grill steak on rack of a covered grill directly over medium heat 15 to 18 minutes or until desired doneness. Cover. Let rest 5 minutes.

  • Meanwhile, for dressing, in a small bowl whisk together lime juice, remaining fish sauce, remaining sugar, 1 tablespoon water, and red pepper. In a large bowl combine noodles, lettuce, cucumber, carrots, basil, and mint. Thinly slice steak against the grain; arrange on salad. Sprinkle with peanuts. Serve with dressing and remaining lime, cut into wedges.

Nutrition Facts

524 calories; fat 18g; cholesterol 55mg; saturated fat 4g; carbohydrates 65g; mono fat 8g; poly fat 3g; insoluble fiber 5g; sugars 10g; protein 28g; vitamin a 7113.3IU; vitamin c 18.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 9mg; vitamin b6 0.8mg; folate 67mcg; vitamin b12 1mcg; sodium 1138mg; potassium 777mg; calcium 110mg; iron 3.8mg.