2017 is the year of eating healthy and losing weight. After a holiday season with lots of family, food, friends, and fun, it is time to reel it in. This Thai Steak Salad with Noodles makes eating healthy a piece of cake! OK, not cake per say as in chocolate with creamy frosting, but so darn delicious – you won’t miss dessert. Yes, it is that decadent.
The flavors are a wonderful mix of tangy, sweet, spicy, creamy, and crunchy! Yes, a little bit of everything, but in a way that is complementary and refreshing. Don’t let the ingredient list scare you away. It is long. Like you, I like recipes that are quick, easy, and require just a few ingredients. This one is quick and easy. It’s got 2 out of the 3. The long list of ingredients is worth a trip to the grocery store for sure!
This recipe originally comes from Healthy Minds Cookbook by Rebecca Katz. I have tried a number of her recipes and they are all yummy. I have made a few slight adjustments to the original based on my family’s tastes and appetites. Sadly, dementia runs in my family, so I try to feed my brain. So not only is this salad scrumptious, it really is healthy. That long list of ingredients is nourishment for your body and your mind. With flavors that will satisfy your soul.
Thai Steak Salad with Noodles
Ingredients
Dressing
Juice and Zest from two limes
1 tablespoon real maple syrup
1 tablespoon freshly grated ginger
1 1/2 tablespoons Thai fish sauce
2 teaspoons chili paste
1/4 cup extra virgin olive oil
Salad
2 pounds flank steak
1 tablespoon olive oils
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 ounces bean thread noodles
2 cups arugula
1 cup thinly sliced red cabbage
1 cup loosely packed basil leaves, roughly chopped into bite sized pieces
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 red bell pepper, thinly sliced
1 English cucumber, peeled, seeded, and thinly sliced
1/4 cup cashews
Look at those colors! I love the mix of red bell peppers, purple (red) cabbage, and green English cucumber.
Directions
Heat water to boil (this will be used to soften noodles)
Combine lime juice, lime zest, maple syrup, ginger, fish sauce, and chili paste into a jar. Seal with lid and shake to throughly mix together.
Slowly pour olive oil into dressing mixture in a steady stream as you continually whisk until all ingredients are well combined. Set aside.
Place the steak in a casserole dish. Massage both sides of the steak with 1 tablespoon olive oil and salt and pepper.
Allow to marinate for 15 minutes. Turning over after 10 minutes.
While the steak is marinating, prepare noodles according to package. My noodles needed 20 minutes to soften sitting in a hot water bath.
While the steak is marinating and the noodles are soaking, prepare (washing, measuring and slicing) arugula, red cabbage, basil, cilantro, mint, red bell pepper, and English cucumber) place into a large bowl and set aside.
Generously oil a grill pan and heat to high.
Place the marinated flank steak into the grill pan and grill 3 – 5 minutes per side, depending on thickness of steak. An instant-read thermometer should read 135 degrees F for medium-rare.
Remove steak from grill pan, tent with foil, and allow to set for 5 minutes. This allows the meat juices to redistribute.
When noodles are soften, drain and rinse in cold water. Transfer them to a large salad bowl and toss with 1-2 tablespoons of the dressing.
Add salad ingredients: arugula, red cabbage, basil, cilantro, mint, red bell pepper, and English cucumber to noodles and pour in salad dressing, reserving 2 tablespoons.
Divide salad evenly between six plates.
Thinly slice flank steak diagonally across the grain. Drizzle steak slices with the remaining 2 tablespoons of dressing.
Place steak slices on top of salad plates.
Sprinkle salads with cashews.
Print
Thai Steak Salad with Noodles #SundaySupper
INGREDIENTS
Dressing
Juice and Zest from two limes
1 tablespoon real maple syrup
1 tablespoon freshly grated ginger
1 1/2 tablespoons Thai fish sauce
2 teaspoons chili paste
1/4 cup extra virgin olive oil
Salad
2 pounds flank steak
1 tablespoon olive oils
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 ounces bean thread noodles
2 cups arugula
1 cup thinly sliced red cabbage
1 cup loosely packed basil leaves, roughly chopped into bite sized pieces
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 red bell pepper, thinly sliced
1 English cucumber, peeled, seeded, and thinly sliced
1/4 cup cashews
DIRECTIONS
Heat water to boil (this will be used to soften noodles)
Combine lime juice, lime zest, maple syrup, ginger, fish sauce, and chili paste into a jar. Seal with lid and shake to throughly mix together.
Slowly pour olive oil into dressing mixture in a steady stream as you continually whisk until all ingredients are well combined. Set aside.
Place the steak in a casserole dish. Massage both sides of the steak with 1 tablespoon olive oil and salt and pepper.
Allow to marinate for 15 minutes. Turning over after 10 minutes.
While the steak is marinating, prepare noodles according to package. My noodles needed 20 minutes to soften sitting in a hot water bath.
While the steak is marinating and the noodles are soaking, prepare (washing, measuring and slicing) arugula, red cabbage, basil, cilantro, mint, red bell pepper, and English cucumber) place into a large bowl and set aside.
Generously oil a grill pan and heat to high.
Place the marinated flank steak into the grill pan and grill 3 - 5 minutes per side, depending on thickness of steak. An instant-read thermometer should read 135 degrees F for medium-rare.
Remove steak from grill pan, tent with foil, and allow to set for 5 minutes. This allows the meat juices to redistribute.
When noodles are soften, drain and rinse in cold water. Transfer them to a large salad bowl and toss with 1-2 tablespoons of the dressing.
Add salad ingredients: arugula, red cabbage, basil, cilantro, mint, red bell pepper, and English cucumber to noodles and pour in salad dressing, reserving 2 tablespoons.
Divide salad evenly between six plates.
Thinly slice flank steak diagonally across the grain. Drizzle steak slices with the remaining 2 tablespoons of dressing.
Place steak slices on top of salad plates.
Sprinkle salads with cashews.
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4.4.2.1
I know that I am not the only one that is trying to eat healthier this new year. It seems that sometimes beef gets a bad rap; however there are a lot of great ways to cook up and enjoy lean beef. To help us all out, my friends at Sunday Supper have rounded up lots of delicious lean beef recipes. Thank you to Sarah of The Chef Next Door and Cricket of Cricket’s Confections for hosting this week’s event. I know that you will find wonderful recipes from all of these amazing chefs.
Appetizers, Soups, and Salads
Baked Kibbeh with Yogurt Sauce by Food Lust People Love
Italian Wedding Soup by Hardly A Goddess
Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
Spaghetti and Meatball Soup by Cricket’s Confections
Steak Taco Salad Wonton Cups by Caroline’s Cooking
Thai Steak Salad with Noodles by Positively Stacey
Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
Cheeseburger Stew by Our Good Life
Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
Clean Eating Sloppy Joes by A Mind “Full” Mom
Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
Shepherd’s Pie by Simple and Savory
Smothered Hamburger Steaks by Grumpy’s Honeybunch
Spaghetti Squash with Chili by Recipes Food and Cooking
Mains
BBQ Filet Beef Tips by The Freshman Cook
Beef Broccoli Pasta by Wholistic Woman
Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
Beef Steak Fajitas by Asian In America
Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
Asian Steak Lettuce Wraps by The Chef Next Door
My Big Lean Greek Beef Wrap by Go Epicurista
Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
Spicy Beef Lettuce Wraps by Pies and Plots
Spicy Beef Tacos by Hezzi-D’s Books and Cooks
Steak and Eggs Wraps by Eat, Drink and be Tracy
Steaks
Baked Chicken Fried Steak by Dizzy Busy and Hungry
Chile Lime Flank Steak Tacos by The Redhead Baker
Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
Flank Steak Roulades by That Skinny Chick Can Bake
Flank Steak with Chimichurri by Monica’s Table
Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
Swiss Steak by Palatable Pastime
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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