Sesame ginger steak and noodle salad

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Sesame ginger steak and noodle salad

Chatelaine 0
Preparation time:
25 minutes
Cooking time:
5 minutes
Makes:
4 Servings
John Cullen


 
John Cullen

Ingredients

  • half 250g  pkg rice vermicelli noodles
  • 2 tsp vegetable oil
  • 2 250g striploin steaks, about 1 inch thick
  • 1/4 tsp salt
  • 1/2 cup rice vinegar
  • 2 tbsp dark sesame oil
  • 2 tbsp granulated sugar
  • 1 tbsp fish sauce
  • 2  garlic cloves, minced
  • 2 tbsp minced fresh ginger
  • carrot, peeled and coursely grated
  • 2 cup baby spinach

Instructions

  • Soak noodles by separating and placing in a large bowl. Cover completely with hot water. Let stand, stirring frequently, until tender, about 8 to 10 min.
  • Heat a large frying pan over medium-high. Add oil, then steaks. Cook until meat gives slight resistance when pressed, 3 to 4 min per side if you like medium-rare. Remove from pan and let rest on a cutting board for at least 5 min. Sprinkle steaks with salt and 1/4 tsp pepper.
  • Whisk vinegar with sesame oil, sugar, fish sauce, garlic and ginger in a large bowl. Assemble salad by draining noodles well. Add to vinegar mixture along with carrot and spinach. Toss until evenly coated. Distribute among 4 plates. Thinly slice steak. Top noodles with steak.

Reader Tested!

“This is such an easy and delicious recipe. It can even be done in stages. I would add some hot pepper flakes for a spicy version.”
ROBERTA HARRINGTON, BRIDGETOWN, NS

Nutrition (per Serving)

calories
422 
protein
30 g
carbohydrates
38 g
fat
16 g
fibre
g
sodium
588 mg

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