This fresh Asian dish is super tasty and the perfect summer meal. This dish is full of protein, vegetables, and most importantly—flavor.
Makes
6 servings (12 cups salad)
Total Time
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Ingredients
Test Kitchen Approved
Serve the beef-salad mixture on top of the rice-stick noodles for an attractive presentation.
Instructions
Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.
Run a zester down the length of the cucumber for an attractive finish. Slice it on the bias, then into half-moons.
Slice the steak across the grain into thin strips to make it easier to eat when it’s added to the salad.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 241
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 751mg 31%
% Daily Value*
Carbs 21g 7%
Fiber 2g 8%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.
