Southeast Asian Steak Salad

A quick Asian marinade gives Ribeye Steak big flavor in this easy rice noodle salad

Southeast Asian Steak Salad
Photos courtesy of Beef. It's What’s For Dinner

14 ingredients

4 servings

45 minutes

Nutrition information per serving, using ribeye: 473 Calories; 153 Calories from fat; 17g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 48 mg Cholesterol; 1121 mg Sodium; 59 g Total Carbohydrate; 2.9 g Dietary Fiber; 24 g Protein; 4.3 mg Iron; 6.7 mg NE Niacin; 0.6 mg Vitamin B6; 1 mcg Vitamin B12; 4.2 mg Zinc; 26.7 mcg Selenium.

Ingredients:

  • 2 beef Ribeye Steaks Boneless, cut 3/4 inch thick (about 8 to 10 ounces each)

  • 1 package (6 to 8 ounces) vermicelli rice noodles
  • 3 cups thinly sliced romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup packaged matchstick carrots
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 4 slices lime (optional)
  • Fresh cilantro or mint sprigs (optional)

Marinade:

  • 1/2 cup reduced-sodium or regular teriyaki sauce

  • 1/4 cup fresh lime juice
  • 3 tablespoons honey
  • 3 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef Ribeye Steaks Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Cook's Tip: Two beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each), may be substituted for beef Ribeye Steaks. For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

3. Meanwhile, prepare noodles according to package directions; drain well.

Cook's Tip: Four cups cooked angel hair pasta may be substituted for rice noodles.

4. Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Source: beefitswhatsfordinner.com