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Grilled Thai Beef-Noodle Salad
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Prep Time:
35 minutes
Total Time:
1 hour
Tender flank steak and rice noodles in a flavorful peanut dressing.
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
Instructions:
  • Combine soy sauce, brown sugar, oil, lime juice, fish sauce, ginger, and red pepper flakes in a microwave-safe measuring cup.
  • Place the beef in a large nonmetal dish or resealable plastic bag. Pour 3 tablespoons of the soy sauce mixture over the beef, making sure it is well coated. Chill in the fridge for at least 20 minutes or up to 4 hours to marinate. Cover and refrigerate the remaining soy sauce mixture for later use as dressing.
  • Preheat your grill on medium heat. Take the beef out of the marinade and discard the leftover marinade. Grill the beef, turning halfway, for 10 to 15 minutes until it reaches your preferred level of doneness. Allow it to rest for 5 minutes, then slice it into thin strips and cut the strips into 1 to 1 1/2-inch pieces.
  • In a 2-quart saucepan, bring 6 cups of water to a boil. Add the rice stick noodles and cook for 2 to 3 minutes until tender. Avoid overcooking. Drain the noodles, rinse with cold water until cool, and cut them into 3 to 5-inch lengths with kitchen scissors.
  • Whisk peanut butter into the soy sauce mixture to create the dressing. Microwave uncovered on High for 15 to 20 seconds if needed to fully blend the peanut butter.
  • Combine noodles, beef, carrots, bell pepper, and onions in a large bowl. Toss everything with dressing until noodles are nicely coated. Top with peanuts and serve right away.

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