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Healthy Sriracha-Lime Rice Noodle Salad Bowl with Beef

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  • Prep 60 min
  • Total 60 min
  • Servings 4
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This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
By Betty Crocker Kitchens
Updated Mar 16, 2022
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Ingredients

Dressing

  • 1/4 cup lime juice
  • 1 tablespoon sugar
  • 2 tablespoons gluten-free reduced-sodium soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon sesame oil

Salad

  • 2 cups shredded carrots
  • 1 cup thinly sliced red onion
  • 1 cup cucumber matchsticks
  • 1 package (7 oz) rice stick noodles
  • 1 container (5 oz) spring salad mix

Beef

  • 8 oz flank steak, cut from center of 1 flank steak
  • 1 teaspoon vegetable oil
  • 1 teaspoon gluten-free Chinese five-spice powder

Steps

  • 1
    In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
  • 2
    In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
  • 3
    Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
  • 4
    Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
  • 5
    Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Switch out half the beef for seared tofu to easily accommodate vegetarians and meat eaters at the same table.
  • tip 3
    Most flank steaks weight about 1 1/3 pounds. Cut the steak for this meal from the center of the flank, then reserve the ends for another use. Sliced into strips, the ends make great meat for stir-fry or skewers.
  • tip 4
    For the most tender meat, slice the cooked steak, as thinly as possible, against the grain and on an exaggerated angle.

Nutrition

380 Calories, 8g Total Fat, 20g Protein, 58g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
530mg
22%
Potassium
570mg
16%
Total Carbohydrate
58g
19%
Dietary Fiber
5g
20%
Sugars
9g
Protein
20g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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