Seared steak and rice noodles benefit greatly from a coating of an assertive Thai-inspired vinaigrette. Acid from freshly squeezed lime juice, spice from the chile-garlic paste, and umami from the fish sauce are balanced out with a touch of sugar. A hearty portion of bok choy is tossed in to round it all out.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
This recipe was featured as part of our Healthy Cooking recipe slideshow.
For the noodles and steak: