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Thai Beef Salad with Crispy Noodles

December 2006
Thai Beef Salad with Crispy Noodles

by 3 people

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Fresh cilantro and basil, as well as a tart peanut-lime dressing, bring Thai flavor to this dish.

Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 1 sirloin steak
  • Salt and pepper
  • 2 tablespoons soy sauce, plus more for drizzling
  • 2 tablespoons honey
  • 2 tablespoons peanut butter
  • Juice of one lime (2 tablespoons)
  • 4 cups coleslaw mix
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped fresh basil
  • 1 3 ounce package  ramen noodles (flavor packet saved for another use) broken into pieces
  1. Season the steak with salt and pepper. In a grill pan, sear the steak over medium-high heat for about 5 minutes per side for medium rare; transfer to a plate to rest.
  2. In a small bowl, whisk together 3 tablespoons water, the soy sauce, honey, peanut butter and lime juice. In a large bowl, combine the slaw mix, cilantro and basil with the peanut dressing and toss. Add the dry ramen noodles and toss again. Divide evenly among 4 shallow bowls.
  3. Cut the steak into thin slices and distribute among the salads.
  • Cameron Hughes Lot 16 Cabernet Sauvignon 2004 (California)
Tip Veg out
  • Replace the steak with sliced, sauteed portobello mushrooms.