LIVE
Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light March 2010

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

Nutrition Facts

197 calories; fat 4.3g; saturated fat 1.7g; mono fat 1.6g; poly fat 0.2g; protein 20g; carbohydrates 20.2g; fiber 1.3g; cholesterol 27mg; iron 1.8mg; sodium 545mg; calcium 35mg.
Advertisement