I love this recipe! It uses one of my favorite cuts of beef; skirt steak, maybe the most flavorful of all the supermarket beef cuts. It features a dizzying array of contrasting tastes and textures; hot and cold, sweet and sour, salty and bland, spicy and fresh, soft and crunchy, wordy and succinct. This video recipe also shows you how easy it is to prep rice noodles, which are great in all kinds of cold and hot dishes.
Skirt steak is extremely juicy, so it can take the "twice-cooked" procedure here. If you decide to substitute another cut, be careful not to overcook. A flank steak would probably work here, but I would try and find skirt steak. Don't let the scowl, and all that facial hair fool you, most butchers are nice, and will be more than happy to find you a skirt steak.
The level of spiciness is, of course, up to you, but what makes this dish so fun to eat is the warm, fiery beef on the cold, refreshing noodles. Don’t cheat yourself out of all those amazing endorphins because you are afraid of a little pain. Enjoy!
Click here for ingredients and transcript