HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF

Healthy Sriracha-Lime Rice-Noodle Salad Bowl with Beef image

This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

1/4 cup lime juice
1 tablespoon sugar
2 tablespoons gluten-free reduced-sodium soy sauce
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
2 cups shredded carrots
1 cup thinly sliced red onion
1 cup cucumber matchsticks
1 package (7 oz) rice stick noodles
1 container (5 oz) spring salad mix
8 oz flank steak, cut from center of 1 flank steak
1 teaspoon vegetable oil
1 teaspoon gluten-free Chinese five-spice powder

Steps:

In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g