GRILLED THAI BEEF-NOODLE SALAD

Grilled Thai Beef-Noodle Salad image

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

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

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