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Fiery Beef and Rice Noodle Salad
Servings
4
Calories
208
kcal
Author
David Bonom, March 2010
Ingredients
2
ounces
uncooked rice stick noodles
12
ounces
flank steak -- trimmed
1/4
teaspoon
salt
1/4
teaspoon
black pepper
Cooking spray
2
cups
shredded iceberg lettuce
1/3
cup
thinly vertically sliced red onion
1
cucumber -- peeled
halved lengthwise, and thinly sliced
1/2
habanero pepper -- minced
1/4
cup
fresh lime juice
1
tablespoon
sugar
1
tablespoon
fish sauce
12
basil leaves -- torn
Instructions
Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.