Thai beef and rice noodle salad

​1 cup diced steak

3 cloves garlic minced

1 onion minced

1 tsp minced ginger

1 T. Gochujang

2 scallions

1/2 cup chopped Thai basil

1/2 cup julienned snap peas

Edamame (optional)

Crushed cashew for garnish

2 T fish sauce

1/4 cup rice vinegar 

1 tsp peanut butter

1 tsp sesame oil

1 T. Sriracha

2 cups rice vermicelli 

Boil water and then rest. Dip rice noodles in for 2 minutes then drain. Add splash of rice vinegar and set aside. 

Combine beef, onion, gochujang, ginger, and garlic and sauté until cooked. Add to rice noodle and cool. 

Combine remaining herbs and veggies and add to noodles once cooled. Make the dressing with vinegar, fish sauce, sesame oil, sriracha, and peanut butter. Toss thoroughly