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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.

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Ingredients

Serve the beef-salad mixture on top of the rice-stick noodles for an attractive presentation.

Instructions

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.

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.

Slice the steak across the grain into thin strips to make it easier to eat when it’s added to the salad.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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