Ingredients

• 3 tbsp lime squeezed
• ½ tbsp fish sauce
• 4 tsp canola oil
• 4 tsp sugar
• 1 clove garlic, finely chopped
• 3 dried chili peppers and finely chopped
• 400 g beef steak ( top sirloin )
• 120 g rice vermicelli
• 1 cup sliced ​​broccoli
• 1 grated carrot
• 1/3 cup soy2 tbsp finely chopped fresh mint

Preparation

Marinate the meat

In a small bowl , pour the lemon juice , fish sauce, oil , sugar, garlic and red pepper . Mix well to emulsify the dressing. Put 1-2 tablespoons in a bowl , and reserve the rest . Place the steak in a shallow dish en turn it each sides to coat it. Cover and marinate 1 hour in refrigerator.

Cooking

• Cook the noodles . Drain and place in a bowl.
• Prepare the broccoli: clean and separate the florets. Peel and remove the fibrous part of the stems and cut them into small pieces. Blanch in salted boiling water until crisp-tender , about 4 minutes . Drain and add to bowl.
• Prepare the other vegetables : Grate the carrots, wash and drain the soybeans. Finely chop the mint. Add to bowl , season with the dresing and mix well .
• Preheat the barbecue.
• Cook the meat on a hot grill , about 3 minutes per side. Alternatively, you can cook in a hot ridged skillet.
• Transfer to a plate and let rest 5 minutes to reabsorb the juices . Slice thin . Arrange the slices on the noodle salad and serve.