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.

Source: Midwest Living


Recipe Summary

32 mins
47 mins
9 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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°. The temperature will rise a few degrees as it rests.)

  • 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.

  • 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.


*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

214 calories; fat 6g; cholesterol 47mg; saturated fat 2g; carbohydrates 20g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 21g; vitamin a 756.6IU; vitamin c 16.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 7.3mg; vitamin b6 0.6mg; folate 64mcg; vitamin b12 0.8mcg; sodium 759mg; potassium 520mg; calcium 54mg; iron 2.5mg.