We’re not vegetarians, we’re less-atarians. When it comes to eating meat, we’ve been advocating for a different way for more than a decade now. We believe the way to responsible carnivorousness is through better quality and less quantity. Eat a little less meat, with vegetables at the center of your plate and the world, the animals, and the meat eaters will all be better off.
But there you are, fire lit and tongs in hand . . . how does this play out IRL? Go ahead and grill that steak, but stretch it to feed four instead of one. With this recipe, you’ll get all the satisfaction of juicy, charred, smoky meat and a big plateful of umami-soaked noodles and veggies too. Make it ahead and toss the meat in whenever for a lazy poolside evening.
- Juice of 2 limes
- 1 Tbsp toasted sesame oil
- 2-4 Tbsp fish sauce
- 2 Tbsp brown sugar
- 1 clove garlic, grated on a microplane
- 1” fresh ginger, grated on a microplane
- 1 ribeye steak, grilled to juicy perfection, allowed to rest and cut into bite size pieces
- 1 package wide rice noodles, prepared al dente
- 1 mango, peeled and cut into chunks
- 1 c fresh tomatoes, diced
- 1 cucumber, cut into chunks (don’t peel)
- 2 firm avocados, peeled and cut into chunks
- ½ red onion, slivered
- 1 small bunch cilantro, roughly chopped
- 1 small bunch basil, roughly chopped
- ½ bunch of arugula, roughly chopped
- ⅓ c roasted peanuts, lightly crushed
- Mix dressing ingredients together in a small bowl and set aside.
2. Place remaining ingredients together in a large bowl and toss gently with your hands. Drizzle with dressing and toss again. Taste and add more lime juice, fish sauce and salt and pepper as needed. Serve piled on a big platter at room temperature.