Fiery Beef and Rice Noodle Salad

Ingredients:

• 2 oz. uncooked rice stick noodles
• 12 oz. flank steak, trimmed
• 1/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 2 C shredded iceberg lettuce
• 1/3 C thinly vertically sliced red onion
• 1 cucumber, peeled, halved lengthwise, and thinly sliced
• 1/2 habanero pepper, minced
• 1/4 C fresh lime juice
• 1 Tbsp sugar
• 1 Tbsp fish sauce
• 12 basil leaves, torn
  

Directions:

• Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
• While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
• Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; saute 4 minutes.
• Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.
  

Author: Cookinglight.com
Nutritional Facts:

• Calories - 197
• Yields - 4 servings; serving size - 1 1/2 C salad and 1 Tbsp basil
  

Rating:
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