Weeknight Steak and Rice Noodle Salad
Ingredients
The dressing
-
3
small
serrano chiles
-
1
small
garlic clove
-
¼
cup
fresh lime juice
-
3
Tbsp.
fish sauce
-
3
Tbsp.
honey
-
2
Tbsp.
vegetable oil
The salad
-
½
lb.
skirt steak
-
6
oz.
wide rice noodles
-
½
small head
Napa cabbage
-
16
inches
daikon
-
2
mini
seedless cucumbers
-
½
cup
finely chopped mint
-
½
cup
finely chopped roasted, salted peanuts
Instructions
- Chop the chiles and garlic, then mash them into a paste with salt and mix with lime juice, fish sauce, honey, and oil in a bowl.
- Marinate the steak in some of the dressing for at least 10 minutes.
- Cook the rice noodles in boiling salted water until al dente, then drain and rinse.
- Combine cabbage, daikon, and cucumbers in a bowl, season with salt, and massage to release water.
- Cook the steak in a skillet until browned, then let it rest before slicing.
- Toss the cabbage mixture, noodles, steak, mint, and peanuts with the reserved dressing and serve.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
45g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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