Weeknight Steak and Rice Noodle Salad

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This vibrant steak and rice noodle salad is a masterclass in balancing salty, sour, and spicy flavours. Inspired by the bold aromatics of Southeast Asian cuisine, it features tender strips of skirt steak paired with crunchy napa cabbage, cooling cucumber, and peppery daikon radish. The zesty dressing, made with fresh lime juice and fish sauce, brings a bright acidity that cuts through the richness of the beef, while toasted peanuts provide a satisfying crunch.

As a high-protein option, this dish is ideal for a nutritious weeknight meal that doesn't feel heavy. By massaging the vegetables and soaking the noodles, you achieve the perfect texture without long hours spent at the hob. It is a refreshing, homemade alternative to takeaway that is as beautiful to look at as it is to eat.

Ingredients for Weeknight Steak and Rice Noodle Salad

3 small serrano chillies
1 small garlic clove
कोशेर नमक
60ml plus 2 tablespoons fresh lime juice
45 मिली फिश सॉस
45 मिली शहद
2 बड़े चम्मच वनस्पति तेल, विभाजित
230g skirt steak
170g wide rice noodles
1/2 small head of Napa cabbage, coarsely chopped
2 small Persian cucumbers, thinly sliced
1 (6") piece daikon, peeled, halved, thinly sliced
1/2 cup finely chopped mint, plus leaves for serving
1/2 cup chopped salted, dry-roasted peanuts, plus more for serving

How to make Weeknight Steak and Rice Noodle Salad

Remove seeds from 2 chillies, then finely chop with remaining chilli. Thinly slice garlic. Sprinkle a pinch of kosher salt over chillies and garlic. Smash chillies and garlic with the flat side of a chef’s knife, alternating chopping and mashing, until a coarse paste forms. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 tablespoon oil. Stir vigorously to dissolve honey. This is your dressing.

Place steak in a medium bowl. Drizzle 3 tablespoons dressing over, holding back chillies with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.

Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover pot. Let sit, stirring every minute or so to keep noodles from sticking, until al dente, 5–8 minutes. Drain and rinse under cold running water; set aside.

Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with kosher salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.

Pat steak dry and season lightly with kosher salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes. Thinly slice.

Add steak, cabbage mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well; season with more kosher salt if needed. Divide among bowls. Sprinkle with sea salt; top with mint leaves and more peanuts.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.