Grilled Thai Beef-Noodle Salad

A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.

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  • prep time 35 min
  • total time 60 min
  • ingredients 14
  • servings 6
 

Ingredients

1/3
cup soy sauce
2
tablespoons packed brown sugar
2
tablespoons vegetable oil
2
tablespoons lime juice
1
tablespoon fish sauce
1
teaspoon chopped fresh gingerroot
1/2
teaspoon crushed red pepper flakes
1
lb beef flank steak
3.5
oz uncooked rice stick noodles
2
tablespoons peanut butter
1 1/2
cups shredded carrots
1
medium red bell pepper, cut into 1-inch strips
1/2
cup chopped green onions (8 medium)
1/4
cup dry-roasted peanuts, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
  • 2 In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
  • 3 Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
  • 4 Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
  • 5 Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
  • 6 In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.
  • 1 In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
  • 2 In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
  • 3 Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
  • 4 Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
  • 5 Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
  • 6 In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

EXPERT TIPS

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Expert Tips

Allowing the grilled beef to stand about 5 minutes allows the juices to settle and keeps the meat moist after slicing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
1170mg
1170%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
50%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.