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.
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.
Servings and Ingredients
|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
- Paper towels
- Large resealable plastic bag
- Grill or grill pan
- Meat thermometer
- Large bowl
Pat steak dry; place in a resealable plastic bag. Add marinade; seal bag. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
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.
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.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 65mg
- Sodium: 860mg
- Total Carbohydrates: 65g
- Protein: 29g