Fiery Beef and Rice Noodle Salad

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.

Yield: 4 servings (serving size: 1 1/2 cups salad and about 1 tablespoon basil)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 4.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 20g
  • Carbohydrate: 20.2g
  • Fiber: 1.3g
  • Cholesterol: 27mg
  • Iron: 1.8mg
  • Sodium: 545mg
  • Calcium: 35mg

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

Preparation

  1. 1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
  2. 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. 3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
  4. 4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.
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