Sesame ginger steak and noodle salad
0
- Prep Time25 min
- Total Time25 min
- Makes4 Servings
John Cullen
Ingredients
1/2 250-g pkg rice vermicelli noodles
2 tsp vegetable oil
2 250-g strip loin steaks, about 1-in. thick
1/4 tsp salt
1/2 cup rice vinegar
2 tbsp dark sesame oil
2 tbsp granulated sugar
1 tbsp fish sauce
2 garlic cloves, minced
2 tbsp minced fresh ginger
1 carrot, peeled and coarsely grated
2 cups baby spinach
Instructions
Soak noodles by separating and placing in a large bowl. Cover completely with hot water. Let stand, stirring frequently, until tender, about 8 to 10 min.
Heat a large frying pan over medium-high. Add oil, then steaks. Cook until meat gives slight resistance when pressed, 3 to 4 min per side if you like medium-rare. Remove from pan and let rest on a cutting board for at least 5 min. Sprinkle steaks with salt and 1/4 tsp pepper.
Whisk vinegar with sesame oil, sugar, fish sauce, garlic and ginger in a large bowl. Assemble salad by draining noodles well. Add to vinegar mixture along with carrot and spinach. Toss until evenly coated. Distribute among 4 plates. Thinly slice steak. Top noodles with steak.
Nutrition (per serving)
Calories 422, Protein 30g, Carbohydrates 38g, Fat 16g, Fibre 2g, Sodium 588mg.
Reader Tested!
“This is such an easy and delicious recipe. It can even be done in stages. I would add some hot pepper flakes for a spicy version.”
ROBERTA HARRINGTON, BRIDGETOWN, NS
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.