Seared Steak with Spicy Rice Noodles
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Ingredients (16)
For the vinaigrette:
- 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
- 2 tablespoons rice vinegar
- 1 tablespoon chile-garlic paste
- 1 tablespoon fish sauce
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
For the noodles and steak:
- 1 1/2 pounds baby or regular bok choy, cleaned, ends trimmed, and cut into 1-inch pieces
- 1/2 pound medium dried rice stick noodles
- 1 teaspoon olive oil
- 1 pound flank steak, trimmed of fat and sinew
- Kosher salt
- Freshly ground black pepper
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons salted, roasted peanuts, coarsely chopped, for garnish
- 1 medium lime, cut into 4 wedges, for garnish
Nutritional Information
- Calories479
- Fat14.62g
- Saturated fat4.7g
- Trans fat
- Carbs55.15g
- Fiber3.35g
- Sugar4.44g
- Protein30.03g
- Cholesterol77.11mg
- Sodium870.23mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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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 gallery. We also recommend our sweet potato noodles for a more healthy noodle option.
Instructions
For the vinaigrette:
- 1Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.
For the noodles and steak:
- 1Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat. Add the bok choy and boil until crisp-tender, about 1 minute. Remove with a slotted spoon to the prepared baking sheet; set aside.
- 2Return the saucepan of water to a boil. Place the noodles in a large, heatproof bowl and pour the boiling water over them. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes. Drain in a colander; set aside.
- 3Rub the oil on both sides of the steak and season the meat generously with salt and pepper. Heat a large frying pan over medium-high heat until hot, about 3 minutes. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare. Transfer to a cutting board to rest, about 5 to 10 minutes.
- 4Return the noodles to the large bowl and add the reserved bok choy. When the flank steak is ready, slice it lengthwise with the grain into 3 strips. Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy. Add the cilantro and toss, using tongs, until everything’s evenly combined and coated. Serve garnished with peanuts and lime wedges.
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