1 10 ounce jar Clif Family Kitchen Green Pepper Jam
¼ cup fish sauce
¼ cup lime juice
1 tsp toasted sesame oil
1 tsp Sriracha hot chili sauce
1 lb skirt steak or hanger steak
2 (3 ¾ oz) packages of Cellophane (soybean thread) noodles
1 red bell pepper (julienned thinly)
2 medium carrots (julienned thinly)
¼ cup torn basil
¼ cup torn mint
½ cup chopped peanuts
In a large bowl whisk Clif Family Kitchen Green Pepper Jam with fish sauce, lime juice, sesame oil, and Sriracha. Divide mixture and set half aside for the noodles and the other half for marinating the steak. In a large gallon size baggie place steak inside with half of the green pepper jam mixture. Marinate the steak overnight.
In a large pot, bring six quarts of water to a boil. Boil cellophane noodles for three minutes and allow noodles to sit in hot water for another 2 minutes before draining. Drain noodles and immediately mix noodles with reserved green pepper jam mixture and set aside.
Remove steak from refrigerator and allow to warm to room temperature. Season steak with salt on both sides. On a very hot grill or grill pan, grill the steak to your desired temperature. Do not remove any of the pepper jam marinade from the steak before grilling, as it will caramelize nicely on the steak. Rest meat at least five minutes before slicing against the grain.
Serve noodles on a large platter surrounded by julienned bell pepper and carrots, basil, mint and chopped peanuts. Place sliced meat on the noodles just before serving.