Steak and Rice Noodle Bowls

Steak and Rice Noodle Bowls

from goodhousekeeping.com
20 min
4 servings

These Steak and Rice Noodle Bowls can turn your dinner into an interactive experience thanks to a medley of veggies, skirt steak, fresh herbs, and fish sauce.

Ingredients

  • 6 1/2 oz. rice noodles
  • 1/4 c. fresh lime juice (3 limes)
  • 2 tbsp. plus 1 teaspoon olive oil, divided
  • 2 tsp. fish sauce
  • 1 tsp. light brown sugar
  • 1 Fresno chile, thinly sliced
  • 12 oz. skirt steak, cut crosswise into 5-inch pieces
  • 1 large carrot (about 5 ounces)
  • 1/2 seedless cucumber (about 6 ounces)
  • 1 watermelon radish (about 7 ounces)
  • 1 c. mint leaves
  • 1 c. cilantro leaves
  • 1/4 c. roasted and salted peanuts, chopped (optional)

Directions

  1. 1

    Heat grill on medium-high. Cook noodles per package directions and drain.

  2. 2

    Meanwhile, in small bowl, combine lime juice, 2 tablespoons olive oil, fish sauce, brown sugar, and Chile.

  3. 3

    Rub skirt steak with remaining 1 teaspoon oil and grill to desired doneness, 2 to 3 minutes per side for medium-rare, basting with 1 tablespoon dressing during last 2 minutes of cooking. Transfer to cutting board and let rest at least 5 minutes before slicing.

  4. 4

    Divide noodles among bowls. Using julienne peeler, julienne carrot, cucumber, and radish. Top noodles with vegetables, sliced steak, and herbs. Serve with remaining dressing and peanuts if desired.