John Goodwin’s Vietnamese Beef and Ramen Salad

John Goodwin brought us this creation, which won First Place in the Savory Category, and the Prize of some wine glasses and a bottle of Gamay from Blue Angel Wines!

Check out the recipe, below!

Makes 4-5 servings

1lb NY strip steak
1 thai chili, finely chopped
juice of 1 lime
salt, pepper to taste
1 tbsp butter
1 tbsp olive oil 

Appx. 15 green onions (2 bunches) sliced on the bias (up to tender green parts)
2 tbsp fresh mint, coarsely chopped
2 tbsp fresh basic, coarsely chopped
4 tbsp fresh cilantro, coarsely chopped
2 red bell peppers, cut into thin matchsticks
½ cup bean sprouts 

2-3 packages of ramen noodles (no flavor packets)


3-4 tbsp fish sauce
4 cloves garlic, minced
3 thai chilies, minced
water to taste
2-3 tbsp sugar
juice of 7 limes 

Season steak with salt, pepper, some chili, and the juice of one lime. Bring to room temperature.
Pat steak dry.
Heat 1 tbsp butter and 1 tbsp olive oil in a frying pan on high heat; sear steak for approximately 3 min per side.
Put steak in a 375 degree oven until rare (125 degrees).
Let steak rest for 15 minutes and slice thinly.
Mix steak, green onions, herbs, peppers, and bean sprouts in a bowl with dressing to taste. Let stand for 45 minutes.
Cook noodles in boiling water until al dente (appx 3 minutes).
Combine noodles with sauce, adjusting dressing and other seasonings to taste.


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