It's a Keeper: Thai Beef Salad with Crispy Noodles

Here's a great recipe for a weeknight Summer meal: Thai Beef Salad with Crispy Noodles. The flavors are bright and there are tons of great veggies in here to make it nice and healthy. I actually made this recipe (minus the beef) for a party and the bowl was completely empty by the end of the day, so I'm thinking its a winner.

My biggest suggestion is to use broccoli slaw instead of the regular cabbage stuff. I think that really takes this recipe from good to great. Rachael's website also recommends switching the beef for sliced, sauteed portobello mushrooms, which is a great idea if you are trying to please a vegetarian crowd or just want to offer a vegetarian option at a party. I think the 10 minutes for prep and 10 for cooking is a fair estimate, so this one is nice and quick.

Here's the recipe with my comments in brackets:

4 Servings
Prep 10 min
Cook 10 min


1 sirloin steak
Salt and pepper
2 tablespoons soy sauce, plus more for drizzling
2 tablespoons honey
2 tablespoons peanut butter
Juice of one lime (2 tablespoons)
4 cups coleslaw mix [go for the broccoli coleslaw if your store has it!]
1 tablespoon chopped cilantro
1 tablespoon chopped fresh basil
One 3-ounce package ramen noodles (flavor packet saved for another use) [or thrown in the trash if you are watching your sodium] broken into pieces


Season the steak with salt and pepper. In a grill pan, sear the steak over medium-high heat for about 5 minutes per side for medium rare [I did mine for about 7 minutes to make it more medium]; transfer to a plate to rest.

In a small bowl, whisk together 3 tablespoons water, the soy sauce, honey, peanut butter and lime juice. In a large bowl, combine the slaw mix, cilantro and basil with the peanut dressing and toss. Add the dry ramen noodles and toss again. Divide evenly among 4 shallow bowls.

Cut the steak into thin slices and distribute among the salads.

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