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

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Recipe Summary

hands-on:
32 mins
total:
47 mins
Servings:
6
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.)

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  • 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.

Tips

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

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