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


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; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 47 mg cholesterol; 759 mg sodium. 520 mg potassium; 20 g carbohydrates; 3 g fiber; 4 g sugar; 21 g protein; 0 g trans fatty acid; 757 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 64 mcg folate; 1 mcg vitamin b12; 54 mg calcium; 3 mg iron;