Healthy Sriracha-Lime Rice Noodle Salad Bowl with Beef
This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
Ingredient
- 1/4 cup lime juice
- 1 tablespoon sugar
- 2 tablespoons gluten-free reduced-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon sesame oil
- Salad
- 2 cups shredded carrots
- 1 cup thinly sliced red onion
- 1 cup cucumber matchsticks
- 1 package (7 oz) rice stick noodles
- 1 container (5 oz) spring salad mix
- Beef
- 8 oz flank steak, cut from center of 1 flank steak
- 1 teaspoon vegetable oil
- 1 teaspoon gluten-free Chinese five-spice powder
Direction
- In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
- In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
- Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
- Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
- Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
