MENU
  • Print
    284
  • Save
    159
  • Pinterest
    78
  • Email
    30
  • Facebook
    18

Healthy Sriracha-Lime Rice-Noodle Salad Bowl with Beef

  • Prep 60 min
  • Total 60 min
  • Servings 4

This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Switch out half the beef for seared tofu to easily accommodate vegetarians and meat eaters at the same table.
  • 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.
  • For the most tender meat, slice the cooked steak, as thinly as possible, against the grain and on an exaggerated angle.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment