VIETNAMESE BEEF SALAD

VIETNAMESE BEEF SALAD image

Yield 6

Number Of Ingredients 12

1 flank steak (1 1/2 to 2 pounds)
1/2 cup low-sodium soy sauce
4 ounces thin rice noodles
2 tablespoons grated fresh ginger (optional)
1/4 cup fresh lime juice
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
2 teaspoons sesame oil
2 tablespoons peanut oil
2 radishes, ends trimmed, thinly sliced
1 papaya, peeled, seeded, and roughly chopped
1/2 cup fresh cilantro leaves (optional)

Steps:

Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for at least 2 and up to 8 hours. Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board and let stand for 10 minutes. Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain. In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils. Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using). NUTRITION PER SERVING CALORIES 482(37% from fat); FAT 20g (sat 5g); SUGAR 7g; PROTEIN 40g; CHOLESTEROL 72mg; SODIUM 507mg; FIBER 1g; CARBOHYDRATE 35g