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0 from 36 votes

Rice Noodle Salad with Steak

You know those recipes that take roughly 30 minutes but taste like you spent HOURS cooking up a storm? Welp, this Rice Noodle Salad with Steak is exactly that and it’s freaking delicious!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 people
Calories: 325 kcal
Course: Main Course , Salad , Dinner
Cuisine: Asian , Fusion

Ingredients

For the Dressing
  • 1 Jalapeno pepper super finely diced
  • 4 garlic clove roughly chopped
  • kosher salt
  • ¼ cup fresh lime juice plus more as needed
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil divided
For the Noodles + Steak
  • ½ lb. skirt steak
  • 6 oz. wide rice noodles
  • ½ small head napa cabbage coarsely chopped
  • 2 mini seedless cucumbers thinly sliced
  • ½ cup finely chopped mint plus more leaves for serving
  • ½ cup finely chopped roasted salted peanuts, plus more for serving

Instructions

For the Dressing
    Cup of Yum
  1. Add the jalapeño, garlic, salt, lime juice, soy sauce, honey, and 1 tablespoon oil to a bowl and stir to dissolve honey.
For the Noodles + Steak
  1. Place the steak in a medium bowl and add 3 tablespoons of the dressing to the steak. Reserve remaining dressing and set aside. Let the steak marinate, turning every few minutes for at least 20 minutes, up to 1 hour.
  2. While the steak is marinating, bring a pot of water to a boil. Remove from heat, add noodles, and cover. Let sit, stirring every minute to keep from sticking, until noodles are al dente, 5–8 minutes. Drain and rinse under cold running water. Drain well and set aside.
  3. Combine cabbage and cucumbers in a large bowl; season lightly with salt. Massage with your hands to release excess water. Drain off any water that pools in bottom of bowl.
  4. Pat steak dry and season with salt. Heat remaining oil in a large cast iron skillet over medium-high. Add steak and cook, turning once, until browned all over, about 5-6 minutes per side for medium. Let rest 5 minutes before cutting into semi-thin slices against the grain.
  5. Add cabbage mixture, noodles, steak, ½ cup mint, and ½ cup peanuts to bowl with reserved dressing. Toss to combine; taste and season with salt if needed. Top with more mint and peanuts before serving.

Notes

  • This marinade also works on chicken and fish.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 38g (13%) Protein 15g (30%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 24mg (8%) Sodium 592mg (25%) Potassium 529mg (15%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 469IU (9%) Vitamin C 30mg (33%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 38g 13%
Protein 15g 30%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 24mg 8%
Sodium 592mg 25%
Potassium 529mg 11%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 469IU 9%
Vitamin C 30mg 33%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.