Fiery Beef and Rice Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak. 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 |
Directions:
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.
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