Thai Beef Salad

• 8 ounces flat rice noodles (or angel hair pasta)
• 1 pound Dakota Beef Certified Organic flank steak or skirt steak
• 1 tablespoon peanut oil
• Salt and pepper to taste
• 1/2 cup fresh lime juice (about 4 limes)
• 1/3 cup soy-ginger sauce
• 1 red bell pepper, thinly sliced lengthwise
• 1 cup bean sprouts
• 1 cup chopped fresh pineapple
• 1 bunch fresh mint leaves
• 1/2 cup dry-roasted peanuts, chopped

Boil noodles according to package directions until al dente, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and set aside. Brush steak with oil, salt and pepper. Grill, broil or pan fry steak to desired doneness (best medium or medium rare). Slice thinly across the grain. In a large bowl, whisk lime juice and soy ginger sauce. Add noodles, beef, peppers, bean sprouts, pineapple, mint and 1/4 cup peanuts. Toss to coat. Serve immediately, topped with remaining peanuts.

Serves 6

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