Thai Peanut Salad

I'm not really sure if it's actually a Thai dish but it's what Kevin and I call it. Sirloin steak goes on sale pretty frequently at our grocery store so we always make this when it is. It's easy enough for a mom of twins so I know you all will be able to handle it.

Dressing:
1/2 c rice wine vinegar
1/4 c salad oil
3 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp chopped fresh lemongrass or snipped fresh cilantro
2 cloves garlic, minced (or more if you don't have to kiss anyone for 3 days)
1/4 tsp crushed red pepper (or more if you are feeling saucy)

1 pound boneless beef top sirloin steak
4 oz. angel hair (Kevin and I love the pasta so we usually use about 1/2 a box)
5 c bok choy, chinese cabbage, spinach, or romaine (or any combo you like. Kevin and I like Napa cabbage and romaine, and we usually only use about 3 cups for the two of us)
1/2 c shredded carrot
4 green onions cut into 1 inch length pieces

Optional toppings:
crushed peanuts, more cilantro, sliced cucumber, or sliced squash

1. Cook pasta according to directions, rinse, and chill (or just keep at room temperature).

2. Add all dressing ingredients to a blender or food processor and blend or process until combined.

3. Trim fat from meat and marinate with 1/3 c of dressing. Put in refrigerator for 2 hours and chill remaining dressing.

4. Either grill meat until desired doneness or put 3 inches under broiler for 12 to 15 minutes or desired doneness, turning once.

5. Combine noodles and remaining salad ingredients in a large bowl. Add 1/4 c of dressing. Toss to coat.

6. Slice beef thinly and place over servings of salad. Drizzle with remaining dressing and top with any options from above. It should serve about 4 without the changes I put in italics.