Fiery Beef and Rice Noodle Salad

<p>Fiery Beef and Rice Noodle Salad</p>
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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


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

Recipe from

Cooking Light

Nutritional 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


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


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.