Thai Beef and Noodle Salad | Midwest Living
More
Close

Thai Beef and Noodle Salad

Thai Beef and Noodle Salad

0
Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 9 1/2 cups
  • Hands On 32 mins
  • Total Time 47 mins

Login to save this recipe

Lean flank steak, whole wheat pasta and crisp vegetables make this Asian-inspired salad a healthy choice. Ditching that time-consuming (and all-too-easy-to-forget) step of marinating the meat makes it genius.

Ingredients

  • 4 ounces dried whole wheat spaghetti
  • 1 pound beef flank steak
  • 1 teaspoon vegetable oil
  • 3 tablespoons fish sauce*
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons minced garlic (3 cloves)
  • 1/4 teaspoon crushed red pepper
  • 4 cups mixed salad greens
  • 1/2 English cucumber, halved, seeded and sliced
  • 1/2 medium red sweet pepper, cut into 2-inch strips
  • 2 tablespoons snipped fresh mint
  • 2 tablespoons snipped fresh basil or cilantro
  • 1 tablespoon chopped, unsalted dry-roasted peanuts

Directions

  1. Cook spaghetti according to package directions. Drain, rinse and drain again. Meanwhile, in a very large skillet, cook steak in hot oil over medium-high heat for about 12 minutes, turning once. Remove to carving board and let rest 10 minutes. (For medium-rare, remove steak from pan at 135 degrees . The temperature will rise a few degrees as it rests.)
  2. Meanwhile, for dressing: In a medium bowl, combine fish sauce, lime juice, the water, brown sugar, garlic and crushed red pepper. Cut steak in half with the grain, then thinly bias-slice across the grain. Toss steak with dressing in bowl; let stand 5 minutes.
  3. To serve, spread noodles on a platter or divide among four plates. Top with greens, cucumber, sweet pepper and the steak and its dressing. Garnish with mint, cilantro and peanuts.

Tip

  • *This readily available condiment provides instantly authentic Thai flavor. The clear, reddish-gold liquid is salty, like soy sauce, but has a more distinct funky-fishy aroma. (Don't worry; it is subdued in cooking or when combined with other ingredients.) Find it in the Asian aisle.

Nutrition Facts

(Thai Beef and Noodle Salad)

Servings Per Recipe 6, chol. (mg) 47, iron (mg) 3, cal. (kcal) 214, vit. A (IU) 757, Fat, total (g) 6, vit. C (mg) 16, sugar (g) 4, Potassium (mg) 520, pro. (g) 21, calcium (mg) 54, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 3, sodium (mg) 759, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 64, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 20, Niacin (mg) 7, Thiamin (mg) 0

Add Your Comment