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Delicious Steak and Rice Noodle Salad

April 27, 2019 by Becky Spoon

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Steak and Rice Noodle Salad
Steak and Rice Noodle Salad


I have been obsessed with making this salad ever since I saw Bon Appetit Magazine April 2019 cover for their Steak and Rice noodle Salad. Not only is it delicious, but it is visually satisfying. I didn’t have the exact ingredients that they used, so I improvised, but that’s what cooking from scratch is all about. Rice noodles, peanuts, fresh mint, a yummy dressing….these are just a few of the ingredients that make up this salad.

Steak and Rice Noodle Salad

The recipe calls for rice noodles that you can get from your local grocery store. However, I haven’t been able to find a wide rice noodle which I prefer but you can purchase online. I found them on Amazon after I used the thinner noodle, but I’ll buy the larger ones for next time. Here’s the link for different varieties on Amazon: https://www.amazon.com/Taste-Thai-Noodles-16-Ounce-Boxes/dp/B004I5IC5I/ref=sr_1_4?keywords=wide+rice+noodles&qid=1556394362&s=grocery&sr=1-4

Delicious Steak and Rice Noodle Salad

I can’t wait for you to try this! I think you will love it. This is my version of the Bon Appetit recipe! Enjoy! If you want something crunchy with this salad my breaded zucchini would be perfect: https://the2spoons.com/oh-so-good-simple-fried-zucchini/

Steak and Rice Noodle Salad

Steak and Rice Noodle Salad

Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course dinner, Lunch, Main Course, Salad
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 3 small serrano chiles
  • 1 garlic clove
  • kosher salt
  • 1/4 cup plus 2 TBSP fresh lime juice
  • 3 tbsp honey
  • 2 tbsp vegetable oil, divided
  • 8 oz steak of your choice, I used Ribeye, you could use sirloin or skirt you could use chicken also
  • 1 head of romaine lettuce, coarsley chopped
  • 1/2 english cucumber, thinly sliced
  • 3-4 radishes, thinly sliced
  • 1/2 cup finely chopped mint, plus leaves for serving
  • 1/2 cup shopped, salted, dry-roasted peanutws jplus more for serving
  • flaky sea salt

Instructions
 

  • Remove seeds from 2 chiles, then finely chop with remaining chile.  Thinly slice the garlic.  Sprinkle a pinch of kosher salt over the chiles and garlic.  Smash chiles and garlic with the flat side of a chef’s knife, alternating chopping and mashing, until a coarse paste forms.  Transfer mixture to a bowl and lime juice, fish sauce, honey, and 1 tbsp oil.  Stir vigorously to dissolve honey.  This is the dressing.
    Place the steak in a medium bowl.  Drizzle 3 tbsp dressing over, holding back the chiles with a spoon; set remaining dressing aside.  let the steak sit, stirring occasionally at least 10 minutes and up to 1 hour. 
     Meanwhile, bring a medium pot of salted water to a boil.  Remove from heat, add noodles, and cover pot.  Let sit, stirring every minute or so to keep the noodles from sticking, until al dente, 5 -8 minutes.  Drain and rinse under cold running water; set aside.
    Toss the romaine, cucumbers, and radishes in a large bowl with a little salt.  Pat the steak dry and season very lightly with salt. The fish sauce in the dressing is pretty salty.    Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high.  Cook the steak until browned, about 4 minutes per side for medium-rare.  Transfer the steak to a cutting board and let rest 5 minutes, then thinly slice.  
    Add the steak, lettuce mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to a large bowl with reserved dressing and toss well.  Season with more salt if needed.  Divide among bowls, top with remaining mint leaves and more peanuts.  

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Filed Under: Salads Tagged With: steak, steak and rice noodle salad, steak noodle salad

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