Rice Noodle Salad with Steak

A simple and tasty noodle salad with a bright dressing. Prep time does not include overnight marinating of steak. Would also work well with firm/extra firm tofu or chicken with a max 2-3 hour marinate for chicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Assemble the marinade agreements and marinate steak in fridge overnight, flipping in the morning to make sure the other side gets coverage

Step 2

Assemble the dressing by combining jalapeño, garlic, lime juice, soy sauce, honey, and 1 tablespoon oil to a bowl and stirring to dissolve honey

Step 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.

Step 4

Remove excess marinade from steak. Heat remaining oil in a large cast iron skillet over medium-high. Add steak and cook several minutes per side, flipping as often as needed to prevent marinade from burning; cook to desired doneness. For large cuts of steak, brown 2 minutes per side and transfer to oven preheated to 350F and cook for 10 minutes. Regardless of method, rest steak for 10 minutes before slicing in thin slices against the grain.

Step 5

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 or per package instructions. Drain and rinse under cold running water. Drain well and set aside.

Step 6

Add cabbage mixture, noodles, steak, thai basil, and chopped peanuts to bowl with dressing. Toss to combine; taste and season with salt and pepper if needed. Top with reserved portions of thai basil and peanuts before serving.

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