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Grilled Thai Beef-Noodle Salad

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Grilled Thai Beef-Noodle Salad
  • Prep 35 min
  • Total 60 min
  • Servings 6
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A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.
Updated Jan 27, 2010

Ingredients

  • 1/3 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon chopped fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb beef flank steak
  • 3.5 oz uncooked rice stick noodles
  • 2 tablespoons peanut butter
  • 1 1/2 cups shredded carrots
  • 1 medium red bell pepper, cut into 1-inch strips
  • 1/2 cup chopped green onions (8 medium)
  • 1/4 cup dry-roasted peanuts, chopped

Steps

  • 1
    In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
  • 2
    In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
  • 3
    Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
  • 4
    Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
  • 5
    Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
  • 6
    In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Allowing the grilled beef to stand about 5 minutes allows the juices to settle and keeps the meat moist after slicing.

Nutrition

340 Calories, 14g Total Fat, 27g Protein, 27g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1170mg
49%
Potassium
500mg
14%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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