The citrus dressing created in the cooking process punctuates the emphasis on fresh ingredients. Serve with a side of leafy greens.
Servings: 6 - 8
- 1 medium red bell pepper, stemmed, seeded and cut into very thin strips (julienne)
- 1 small red onion, halved and cut into julienne
- 3 medium tomatoes, seeded and coarsely chopped
- 1 rib celery, trimmed and cut into julienne
- 1 medium jalapeño chili pepper, stemmed, seeded and finely minced
- 12 to 16 ounces dried vermicelli or cappellini noodles
- 2 tablespoons sesame oil
- 1 to 2 tablespoons white or black sesame seeds (optional)
- 2 tablespoons extra-virgin olive oil
- 2 pounds flat-iron steak, cut into 1/2-inch-wide strips
- Freshly ground black pepper
- 1 tablespoon finely minced garlic
- 1 medium lemon, juice and finely grated zest (about 1/3 cup juice and 1 teaspoon zest)
- 3 medium limes, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest)
- 1/2 cup finely chopped cilantro leaves, for garnish
Combine the vegetables in a large serving bowl and set aside.
Bring a large pot of lightly salted water to a boil over high heat. Cook the vermicelli or cappellini according to package directions. Drain and lightly toss with the sesame oil and sesame seeds, if desired. Cover loosely to keep warm; set aside.
In a large skillet over high heat, heat the olive oil until it shimmers. Season the meat with salt and pepper to taste and add to the skillet. Cook about 4 to 5 minutes, stirring often, until the meat has browned on all sides. Add the garlic and cook 1 minute, stirring constantly, making sure the garlic does not burn. The meat should be cooked through.
Drain and discard the excess liquid and fat from the skillet. Reduce the heat to medium-high and add the lemon and lime juices. Cook for 2 minutes, so that the meat simmers in the juices and a sauce is formed. Transfer the meat and sauce to the bowl with the vegetables. Add the lemon and lime zest and toss to combine. Divide the meat-vegetable mixture and the cooked vermicelli among individual plates and sprinkle with the chopped cilantro. Serve hot.
Adapted by Xoch Walker, the kitchen manager at Hank's Oyster Bar.
Tested by Michael Taylor.
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