Vietnamese “Noodle” Bowls with Skirt Steak

epicurious.com

Sixpack

1 medium spaghetti squash (2 to 2 ½ pounds), halved lengthwise, seeded

1 ½ teaspoons kosher salt

¼ cup fish sauce

1 tablespoon brown sugar

1 tablespoon finely grated fresh ginger

2 garlic cloves, finely grated

½ cup fresh lime juice, divided

1 pound skirt steak, cut crosswise into 4-inch sections

1 medium jalapeño, stemmed, seeded, finely chopped

3 tablespoons toasted sesame oil

1 tablespoon neutral vegetable oil

½ romaine heart, coarsely chopped (about 4 cups)

1 medium carrot, peeled, sliced into 3" matchsticks

1 mini or Persian cucumber, cut in half lengthwise, thinly sliced

½ cup mung bean sprouts (about 2 ounces)

2 scallions, thinly sliced

¼ cup cilantro leaves

¼ cup roasted salted peanuts, coarsely chopped

Directions at epicurious.com

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