Name: Soy-Ginger Beef and Noodle Salad with Peanut Dressing
Yield: Makes 6 servings
Ingredients: 1 1/4 cups boiling water; 3 tea bags of Chinese black tea; 2/3 cup smooth peanut butter; 1/4 cup soy sauce; 2 tablespoons fresh lime juice; 1/4 teaspoon cayenne pepper; 1 cup chopped watercress; 1/2 cup chopped fresh mint; 5 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon minced peeled fresh ginger; 1 tablespoon honey; 1 teaspoon dried crushed red pepper; 1 teaspoon ground cumin; 1 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips; 3/4 pound linguine; 1 tablespoon oriental sesame oil; 2 12-ounce cucumbers, peeled, halved lengthwise, seeded; 8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths; 1 bunch fresh mint; 1 bunch watercress; 1/2 cup roasted salted peanuts, coarsely chopped; Lime wedges

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Soy-Ginger Beef and Noodle Salad with Peanut DressingPornchai Mittongtare

Freezing the steak for about 30 minutes makes it much easier to slice; using a grill pan is the simplest way to cook the slices.

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