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Grilled Beef and Rice Noodle Salad with Mint and Chili Sauce
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- #106363
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 ounces rice vermicelli noodles
1 1/4 pound flank steak
salt and pepper
1 head romaine lettuce
1 bunch mint leaves torn
1/2 bunch cilantro, just leaves
1/4 cup garlic chili sauce
3 tablespoons fish sauce
3 tablespoons rice wine vinegar
1 tablespoon sugar
3 tablespoons water
directions
Bring a medium pot of water to a boil. Remove from heat and add rice noodles. Let soak for 8 minutes then drain and rinse under cold water until noodles have cooled.
Meanwhile preheat a grill. Season steak on both sides with salt and pepper. Grill for about 2-3 minutes per side for medium rare. Remove from heat and let rest for 5 minutes.
Cut the head of lettuce crosswise into strips about 1 inch wide. Rinse lettuce along with mint and cilantro and dry in a salad spinner. Mix fish sauce, vinegar, sugar, and water in a small bowl. Slice steak thinly.
To assemble, divide rice noodles among individual serving plates and top with lettuce, mint, and cilantro mixture. Arrange sliced steak over lettuce. Serve with the chili sauce vinaigrette.
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nutrition data
520 calories, 17 grams fat, 61 grams carbohydrates, 31 grams protein per serving. This recipe is low in sodium.
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