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
Dressing :
1 lime, juiced 1 tablespoon sugar
1/4 cup of peanut butter 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.