GINGER BEEF WITH RICE NOODLES AND HERBS
The mixture won’t look like much marinade, but it’s strongly flavored and can season the beef (or tofu or chicken) quickly.
In medium bowl, combine 1 tablespoon fish sauce, 1 tablespoon ginger, 2 teaspoons brown sugar, salt and pepper. Coat the meat in the marinade and let rest in the bowl for 15 minutes, or put in a plastic zip-top bag in the fridge for up to 2 hours.
In a large pot of boiling water, add rice noodles and turn off heat. Stir and soak until tender, about 4 minutes. Drain and rinse under cold water.
In a heavy-bottom pan over high heat, heat peanut oil. Add the meat and brown both sides, about 6 minutes. Let rest on a plate for 5 minutes, then thinly slice against the grain. Whisk the remaining fish sauce, brown sugar and ginger with the lime juice, water and chili-garlic sauce.
The key to this ginger beef with rice noodles and cilantro from Milk Street Kitchen is thinly slicing the beef, which is easier to do if it is partially frozen.