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Fiery Beef and Rice Noodle Salad

Fiery Beef and Rice Noodle Salad
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 1 1/2 cups salad and about 1 tablespoon basil)

Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

Ingredients

  • 2 ounces uncooked rice stick noodles
  • 12 ounces flank steak, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 cups shredded iceberg lettuce
  • 1/3 cup thinly vertically sliced red onion
  • 1 cucumber, peeled, halved lengthwise, and thinly sliced
  • 1/2 habanero pepper, minced
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 12 basil leaves, torn

Nutrition Information

  • calories 197
  • fat 4.3 g
  • satfat 1.7 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 20 g
  • carbohydrate 20.2 g
  • fiber 1.3 g
  • cholesterol 27 mg
  • iron 1.8 mg
  • sodium 545 mg
  • calcium 35 mg

How to Make It

  1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.

  2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.

  3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.

  4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.