Thai Steak Noodle Salad

Recipe

Main Dish
Thai Steak Noodle Salad

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

4
Servings
50min
Prep
5hr
Total

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    Description

    If you're searching for a taste of Thai, we've got the steak bowl for you. Packed with fresh veggies, mango, and cabbage, this ramen salad bowl is light and refreshing.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ⅔ c. fresh lime juice
    ¼ c. Hy-Vee light brown sugar, packed
    3 tbsp. fish sauce, divided
    1 tbsp. hot red chili paste
    ¼ c. Hy-Vee canola oil
    2 tsp. fresh ginger, peeled and grated
    2 clove(s) garlic, minced
    ¾ lbs. Hy-Vee Choice Reserve boneless beef top sirloin steak, 3/4-inch thick
    1 (8-oz.) pkg. ramen noodles
    1 tsp. toasted sesame oil
    2 c. red cabbage, shredded or chopped
    1 c. Chinese cabbage, shredded
    ¾ c. Hy-Vee Short Cuts tri-color bell pepper strips, chopped
    1 mango, pitted, peeled, and cut into 1/2-inch cubes
    1 medium carrot, peeled and cut into 3-inch ribbons
    ½ c. fresh cilantro, chopped, plus additional for garnish
    ¼ c. Hy-Vee dry-roasted peanuts, chopped

    Things To Grab

    • 2 small bowls
    • Whisk
    • Paper towels
    • Large resealable plastic bag
    • Grill or grill pan
    • Meat thermometer
    • Stockpot
    • Colander
    • Large bowl

    Directions

    1. Combine lime juice, brown sugar, 2 tablespoons fish sauce, and chili paste. Whisk in oil. Reserve 2/3 cup for dressing. To remaining mixture for marinade, add remaining 1 tablespoon fish sauce, ginger, and garlic. 

    2. Pat steak dry; place in a resealable plastic bag. Add marinade; seal bag. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally. 

    3. Preheat grill pan over medium-high heat. Drain steak; discard marinade. Cook for 8 to 11 minutes or until medium-rare (130 degrees), turning halfway through. Let rest 10 minutes. Thinly slice across the grain into bite-size strips. 

    4. Cook noodles according to package directions. Drain. Rinse with cold water; drain. Place noodles in a large bowl; toss with sesame oil. Add steak, cabbages, peppers, mango, carrot, 1/2 cup cilantro, and dressing; toss to coat. Serve salad topped with peanuts. Garnish with additional cilantro, if desired. 

    Nutrition facts

    Servings

    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 65mg
    • Sodium: 860mg
    • Total Carbohydrates: 65g
    • Protein: 29g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons February 2021