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Rice Noodle Steak Salad

Published: 06/07/2022

Serves 4

Prep: 15 Mins

Cook: 12 Mins

NUTRITION PER SERVING:

564 Kcal

15g Fats

69g Carbs

33g Protein

INGREDIENTS:

For the salad:

450g flank steak

salt & pepper

250g vermicelli noodles

225g baby gem lettuce, chopped

2 carrots, julienned

1 cucumber, julienned

4 eggs, boiled

1 jalapeño pepper, sliced

For the dressing:

4 tbsp. tamari

4 tbsp. water

2 tbsp. honey

2 tbsp. lime juice

2 tsp. rice vinegar

1 clove garlic, minced

½ tsp. red pepper flakes

METHOD:

  1. Set the broiler (grill) to its highest setting. Place an oven rack a few inches below the broiler. Line a broiler pan with aluminum foil.

2. Season the steak with salt and pepper, place it on the oven rack and slide it directly under the broiler. Cook for 4-6 minutes, turn the steak and grill for a further 4-6 minutes.

3. The steak is done when the edges are charred and crispy, and the internal temperature reaches 135°F (60°C). Set the steak aside to rest for 10 minutes before slicing.

4. While the steak rests, cook the vermicelli noodles according to the instructions on packaging.

5. Make the dressing by whisking together the tamari, water, honey, lime juice, rice vinegar, minced garlic and red pepper flakes.

6. To assemble the salad, place the baby gem lettuce on the bottom of the plate. Top with vermicelli noodles, julienned carrots and cucumbers, and sliced steak. Add the boiled eggs and jalapeño peppers. Finally, drizzle with the dressing and serve immediately.