Thai Beef Noodle Salad
A satisfying salad of bold flavors.
Servings: 4 servings
Ingredients
Steak Marinade
- 1½ pounds steak
- 3 Tablespoons soy sauce
- 1 Tablespoon chili garlic sauce
- 1 Tablespoon fish sauce
- 1 Tablespoon thinly sliced lemongrass
Dressing
- 1 Tablespoon finely minced lemongrass
- 1 garlic clove, minced
- 1 finely minced Thai chili
- 2 limes, juiced
- 1 Tablespoon fish sauce
- 1 teaspoon chili garlic paste
- 1 Tablespoon dark brown sugar
Salad
- 8 ounces thin rice noodles
- 2 tomatoes, sliced
- 2 mini cucumbers, sliced
- 2 shallots, thinly sliced
- mint leaves
- Thai basil
- cilantro leaves
- lime wedges
- crushed peanuts
- 2 scallions, sliced
- Optional: sliced Thai chilis, jalapenos
Instructions
- In a large bowl, whisk together the marinade ingredients. Add the steak and marinate for at least 30 minutes and up to overnight.
- In a separate large bowl, whisk together the ingredients for the dressing. Set aside.
- Cook the rice noodles according to package directions.
- Meanwhile, cook the steak. Heat oil in a large cast iron skillet and sear the steak for 3-4 minutes on each side. Rest the steak for 10 minutes before slicing into thin strips.
- Assemble the salad. Place the cooked rice noodles into bowls. Place the steak strips on top of the noodles. Add the tomatoes, cucumbers, Thai basil, mint, and cilantro. Drizzle the dressing over the salad. Top with crushed peanuts and sliced green onions. Serve with lime wedges.
Notes
Makes approximately 4 servings.
Nutrition
Calories: 625kcal | Carbohydrates: 62g | Protein: 39g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 104mg | Sodium: 1930mg | Potassium: 791mg | Fiber: 3g | Sugar: 8g | Vitamin A: 616IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 5mg