Thai Beef and Pasta Salad

Thai Beef and Pasta Salad 

fabulous and not as long as it looks!

Cooker: Large round or oval

Time: Low for 5-6 hours

Serves: 6

1 large white onion, thinly sliced, separated into rings

1 1/2 lb. flank steak, trimmed of excess fat and patted dry

4 cloves garlic, minced

1/4 c. sugar

1/3 c. low-sodium soy sauce

3 T. freshly squeezed lime juice

2 T. peeled and minced fresh ginger

1 t. toasted sesame oil

6 grinds black pepper

2x 9 oz. packages fresh linguine

1/4 c. rice wine vinegar

4 t. soy sauce

1 t. ginger juice (from grated, squeezed ginger)

1 t. toasted sesame oil

4 t. Thai sweet chili sauce

1/2 t. cayenne pepper

juice of 2 limes

14 fresh mint leaves, chopped

1 bunch green onions, chopped

1/4 c. cilantro, finely chopped

1 bunch water cress

1/4 c. chopped roasted salted peanuts

Spray inside of crock with nonstick and arrange onion slices on bottom.  Make fery shallow horizontal slits against the grain across the top of the steak, lay on onion.  

In small bowl, combine garlic through pepper.  Pour over steak, coating all surfaces.  Cook on low 5-6 hours.

Boil water, cut linguine into 6” pieces, cook 3-4 minutes until al dente. Drain and rinse under cold water.

Combine the vinegar through lime juice in a jar and sake.  Toss Pasta with mint, green onions, and cilantro, toss with dressing.  Sit or refrigerate until meat is done.  Let meat stand 10 minutes before cutting across the grain into 1/2” thick slices.  

Make a bed of water cress, top with noodles, sliced meats, sprinkle with nuts.