I'm always altering and improving recipes. Recently, I took another stab at my Thai Steak Noodle Salad Recipe. The magic ingredient? like so many other great things in life : peanut butter. And I took out the ginger - it was a little too much.
1 pound flank steak
1 tablespoon olive oil
Salt & Pepper
1/2 box of rice noodles
1 cup spinach
2 cup cabbage, shredded
2 carrots, julienned
1 avocado (not pictured - I forgot it!)
1 cup cherry tomatoes, halved
4 green onions, chopped
1 handful basil, chopped
1/2 box of rice noodles
1 cup spinach
2 cup cabbage, shredded
2 carrots, julienned
1 avocado (not pictured - I forgot it!)
1 cup cherry tomatoes, halved
4 green onions, chopped
1 handful basil, chopped
Dressing :
1 lime, juiced
1 tablespoon sugar
1 tablespoon sugar
1/4 cup of peanut butter
1 clove garlic minced
1 handful peanuts, chopped
1 clove garlic minced
1 handful peanuts, chopped
1 teaspoon of chili sauce/paste
Directions:
Pat the steak dry with a paper towel, then generously salt and pepper. Heat a skillet over high heat. Add 2 tablespoons of olive oil. Cook steak for 3-4 minutes on each side. Set aside the steak to rest.
Cook the noodles in boiling water for about 2-3 minutes or prepare as directed on the package.
Combine all of the ingredients for the dressing, whisking together with a fork.
Slice the steak into 1/4 inch strips.
In a large bowl, add cabbage, spinach, carrots, green onions, avocado and basil. Add steak and noodles. Pour over dressing and toss.
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