Thai Steak Salad with Noodles #SundaySupper

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

Directions

1. Heat water to boil (this will be used to soften noodles)
2. 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. 
3. Slowly pour olive oil into dressing mixture in a steady stream as you continually whisk until all ingredients are well combined.  Set aside.
4. Place the steak in a casserole dish. Massage both sides of the steak with 1 tablespoon olive oil  and salt and pepper.
5. Allow to marinate for 15 minutes. Turning over after 10 minutes.
6. While the steak is marinating, prepare noodles according to package. My noodles needed 20 minutes to soften sitting in a hot water bath.
7. 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.
8. Generously oil a grill pan and heat to high.
9. 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.
10. Remove steak from grill pan, tent with foil, and allow to set for 5 minutes. This allows the meat juices to redistribute.
11. 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.
12. 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. 
13. Divide salad evenly between six plates.
14. Thinly slice flank steak diagonally across the grain. Drizzle steak slices with the remaining 2 tablespoons of dressing. 
15. Place steak slices on top of salad plates.
16. Sprinkle salads with cashews.

Thai Steak Salad with Noodles #SundaySupper

January 8, 2017

by Stacey

Category Entrees Recipes Salads

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

Instructions

1. Heat water to boil (this will be used to soften noodles)
2. 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.
3. Slowly pour olive oil into dressing mixture in a steady stream as you continually whisk until all ingredients are well combined. Set aside.
4. Place the steak in a casserole dish. Massage both sides of the steak with 1 tablespoon olive oil and salt and pepper.
5. Allow to marinate for 15 minutes. Turning over after 10 minutes.
6. While the steak is marinating, prepare noodles according to package. My noodles needed 20 minutes to soften sitting in a hot water bath.
7. 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.
8. Generously oil a grill pan and heat to high.
9. 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.
10. Remove steak from grill pan, tent with foil, and allow to set for 5 minutes. This allows the meat juices to redistribute.
11. 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.
12. 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.
13. Divide salad evenly between six plates.
14. Thinly slice flank steak diagonally across the grain. Drizzle steak slices with the remaining 2 tablespoons of dressing.
15. Place steak slices on top of salad plates.
16. Sprinkle salads with cashews.

Tags

Beef,

Brain food,

Healthy Mind Cookbook,

steak

© 2024 Positively Stacey

https://positivelystacey.com/2017/01/thai-steak-salad-with-noodles-sundaysupper/

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

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