Southeast Asian Steak Salad
A quick Asian marinade gives Ribeye Steak big flavor in this easy rice noodle salad.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 16
Ingredients
Marinade:
Preparation
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Step 1
Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef Ribeye Steaks Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Cooking Tip: Two beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each), may be substituted for beef Ribeye Steaks. For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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Step 2
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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Step 3
Meanwhile, prepare noodles according to package directions; drain well.
Cooking Tip: Four cups cooked angel hair pasta may be substituted for rice noodles.
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Step 4
Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.
Nutrition Information
473 Calories
3g SAT FAT
24g PROTEIN
4.3 mg IRON
4.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using ribeye: 473 Calories; 153 Calories from fat; 17g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 48 mg Cholesterol; 1121 mg Sodium; 59 g Total Carbohydrate; 2.9 g Dietary Fiber; 24 g Protein; 4.3 mg Iron; 6.7 mg NE Niacin; 0.6 mg Vitamin B6; 1 mcg Vitamin B12; 4.2 mg Zinc; 26.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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