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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Ratings & Reviews

kl's review from RI

March 17, 2015
This was fast and easy, everyone loved it.  I used Jalapeno instead of Habanero and a few drops of Sriacha.  I did marinate the steak for a few hours in an Asian marinade and that added a nice flavor to the dish and tenderized the beef as well.  I will make again and again!!!!

slalombabe's Review

February 15, 2014
YUM! I used lean top sirloin steak instead of flank. Substituted Jalapeno for Habanero. Pefect! Clean, healthy, and most of all delicious. Added a few drops of Sriracha, just becuase I like Sriracha on just about everything. A great dish also for hosting a dinner event with vegetarian relatives because Tofu would work beautifully! So, M&N, c'mon over.

seaside725's Review

January 19, 2012
This was fast and easy to make, but i think if I made it again I would definitly marinate the flank steak overnight as it was a bit on the tough side. Other then that, i thought the flavors were pretty good.

JeffAxelrod's Review

May 28, 2011
I started this recipe skeptically, since it calls for pre-cutting the flank steak and no marinating it, so I decided right off the bat to adjust it. I used a Cook's Illustrated marinade for and grilled the flank steak, and it tasted wonderful. I should have stopped there. Despite the fact that I added flavor to the meat, this recipe came out quite bland (just spicy) and had a terrible mushy texture even though I used all fresh ingredients and served it immediately after combining. I have no idea why they called for iceberg lettuce instead of green cabbage, which would have helped the texture. There's another recipe that would be much better than this if you just substitute the chicken for flank steak, which is what I'll do next time. Look for the Cooking Light Vietnamese Chicken Salad recipe from September 2007 and you'll be much happier. I think the factors that make it so much better are the cabbage instead of iceberg, and the added green onions, carrots, garlic, and peanuts.

carolfitz's Review

November 02, 2010
Superfast and flavorful. Made to recipe except used a jalapeno instead of habanero, so served with bottle of Sriracha on the table to bring up the heat. Probably should have added a bit of shredded carrot for color.

KellyFV's Review

March 21, 2010
I couldn't get enough of this salad! It was even good two days later as leftovers! I do recomment adding a little hot sauce on top.