GRILLED THAI BEEF-NOODLE SALAD
A peanutty dressing turns tender flank steak and rice stick noodles into a tempting entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
- In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
- Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
- Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
- Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
- In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 8 g, TransFat 0 g
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