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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Fiery Beef and Rice Noodle Salad

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

Cooking Light MARCH 2010

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

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. 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.

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
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Fiery Beef and Rice Noodle Salad recipe

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