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
Sesame ginger steak and noodle salad
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PREP TIME
25 min
Makes
4 Servings
* PLUS Cooking time: 5 minutes
John Cullen
Ingredients
- 1/2 250-g pkg rice vermicelli noodles
- 2 tsp vegetable oil
- 2 250-g strip loin steaks , about 1-in. 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
- 1 carrot , peeled and coarsely grated
- 2 cups 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.
Nutrition (per serving)
- Calories
- 422,
- Protein
- 30 g,
- Carbohydrates
- 38 g,
- Fat
- 16 g,
- Fibre
- 2 g,
- Sodium
- 588 mg.
FILED UNDER: Beef Dinner Pasta stovetop world cuisine
