Grilled Thai Steak Noodle Bowl
Mark Boughton/styling: Teresa Blackburn
- Yield: 4 servings
Ingredients
- Dressing/Marinade:
- 1/4cup fish sauce
- 1/4cup lime juice
- 1/2cup warm water
- 3tablespoons sugar
- 1-- garlic clove, minced
- 1-- shallot, finely chopped
- 1tablespoon peeled and finely chopped fresh ginger
- 1-- rib-eye, strip loin or top sirloin steak (about 12 ounces)
- 1-- (6-ounce) package vermicelli rice noodles (maifun)
- For Serving:
- 4-- large green or red leaf lettuce leaves, separated, washed and dried
- 1large carrot, cut into matchsticks
- 1medium cucumber, peeled, seeded and sliced into thin crescents
- 1bunch cilantro, stemmed
- 1bunch mint, stemmed
- -- Sriricha or other hot sauce, for serving (optional)
Instructions
- To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
- Cook noodles according to package directions.
- Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
- To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressin. Add a splash of sriricha, if using.
Recipe by Lynn Sampson Curry
Want more help? Check out this step-by-step video on grilling steaks.
Nutritional Info *per serving
- Calories 354
- Fat 8g
- Cholesterol 50mg
- Sodium 1336mg
- Carbohydrate 52g
- Fiber 2g
- Protein 19g