Lunch / Dinner
Thai Beef Salad with Rice-Stick Noodles
This fresh Asian dish is super tasty and the perfect summer meal. This dish is full of protein, vegetables, and most importantly—flavor.
Serve the beef-salad mixture on top of the rice-stick noodles for an attractive presentation.
Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.
Run a zester down the length of the cucumber for an attractive finish. Slice it on the bias, then into half-moons.
Slice the steak across the grain into thin strips to make it easier to eat when it’s added to the salad.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 751mg 31%
Carbs 21g 7%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.