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Seared steak and rice noodles benefit greatly from a coating of an assertive Thai-inspired vinaigrette. Acid from freshly squeezed lime juice, spice from the chile-garlic paste, and umami from the fish sauce are balanced out with a touch of sugar. A hearty portion of bok choy is tossed in to round it all out.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
For the noodles and steak:
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