Grilled Beef, Carrot & Rice Noodle Salad For Two
June 03, 2017
Categories: Lunch, Main Dish, Salads, Main Dish Salad, Meat Salad, Beef, Steak, Sirloin Steak, Vegetables, Carrot, Asian, Thai, 5-Minute Prep, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Ladies Luncheon, Summer, Grill (Electric), Skillet, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spring more
"A whole meal in a few minutes. Great for summer. Lots of flavors."
- Serving Size: 1 (363.7 g)
- Calories 628
- Total Fat - 33.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 74.1 mg
- Sodium - 896.4 mg
- Total Carbohydrate - 51.7 g
- Dietary Fiber - 5.7 g
- Sugars - 7.7 g
- Protein - 32 g
- Calcium - 95.4 mg
- Iron - 3.7 mg
- Vitamin C - 42.9 mg
- Thiamin - 0.2 mg
Pour boiling water over the noodles and let sit while you cook the steaks.
For 5 minutes. Drain and rinse in cold water.
To cook your steaks, heat a frying pan to a moderate heat.Add a swirl of oil, with a whole garlic clove.Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.Set aside on a warmed plate and cover with foil while you finish the salad.
While the steak cooks mix the sesame oil,fish sauce, lime juice, ginger, sugar, chilli and fresh herbs.
Drain and rinse in cold water. Mix well with the lime dressing, divide the noodles between two plates and top with carrots and a sprinkling of peanuts.
Top with the reserved meat and serve.
Tips & Variations
No special items needed.