Ginger beef and rice noodle salad from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 245) by Christopher Kimball

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Notes about this recipe

  • SpatulaCity on April 02, 2024

    Thought this was tasty! Used glass noodles and substituted pork loin for the steak. Added some extra lime juice but overall loved the perfect funkiness of this dish

  • mrsmadam on July 29, 2022

    I loved this. I’m not sure I’m qualified to comment on the sauce as my intention was to make half (just my husband and I) but somewhere along the way realized I hadn’t reduced some of the already mixed in ingredients. The best argument I know for mis en place. I finished it by taste and I think it was pretty authentic to the recipe. I used flank steak in a Green Pan. Cooked on 6.5 on one side for 3 minutes, then on 7.5 for the last 3 minutes on my induction range and it was perfect. I was careful to let it rest and slice very thinly as instructed. This is my kind of meal. Not his so much but he did have high praise for the meat.

  • angrygreycat on February 05, 2022

    Substituted mint chutney for the fresh mint which is often hard to come by here. increased the amount of beef. Family really enjoyed this .

  • julesamomof2 on March 12, 2021

    There is way too much sugar in this recipe to make this weeknight friendly for us. I would cut back next time but this one won't be repeated. The dish was mostly rice noodles with an overly sweet sauce.

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