Thai Steak Salad with Zucchini Noodles

You can never have too many salad recipes, so give Thai Steak Salad with Zucchini Noodles a try. One serving contains 372 calories, 31g of protein, and 22g of fat. This recipe serves 4 and costs $3.21 per serving. 72 people have made this recipe and would make it again. It is brought to you by The Lemon Bowl. A mixture of fresh cilantro, soy sauce, hot sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this Asian dish. From preparation to the plate, this recipe takes approximately 40 minutes. It will be a hit at your valentin day event. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a spectacular spoonacular score of 99%. Try Thai Steak Salad with Zucchini Noodles, Thai Zucchini Noodles, and Thai Peanut Zucchini Noodles for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

¼ cup almond butter

1 large red bell pepper spiralized with blade a, noodles trimmed

1 large carrot peeled spiralized with blade d, noodles trimmed

1 pound NY strip or flank steak

¼ cup packed fresh cilantro

1 teaspoon grated fresh ginger

1½ teaspoons honey

1 teaspoon hot sauce

1½ tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon rice wine vinegar

Salt and pepper

½ cup sliced scallions

1½ teaspoons sesame oil

2 tablespoons slivered raw almonds

1 tablespoon soy sauce

2 cups medium zucchini peeled, spiralized with blade , noodles trimmed

Equipment:

grill pan

frying pan

cutting board

food processor

bowl

Cooking instruction summary:

Instructions Heat the oil in a grill pan or large skillet over medium-high heat. Season the steak generously with salt and pepper. When the oil is shimmering, add the steak and sear for 4 minutes per side until medium-rare. Transfer to a cutting board to rest for about 10 minutes. Slice it thinly against the grain, then cut each slice into thirds. While the steak rests make the dressing. Place all the ingredients for the dressing in a food processor and pulse until creamy. Add water, 1 tablespoon at a time, as needed to reach the desired consistency. Taste and adjust the seasoning to your preferences. In a large bowl, combine the zucchini, carrot, and bell pepper noodles and add the scallions, almonds, and cilantro. Pour the dressing over the salad and toss thoroughly to combine. If desired, marinate the salad in the refrigerator for 15 minutes or until the zucchini softens. Divide the noodle salad among four plates and top evenly with the sliced steak.

 

Step by step:


1. Heat the oil in a grill pan or large skillet over medium-high heat. Season the steak generously with salt and pepper. When the oil is shimmering, add the steak and sear for 4 minutes per side until medium-rare.

2. Transfer to a cutting board to rest for about 10

3. minutes. Slice it thinly against the grain, then cut each slice into thirds.

4. While the steak rests make the dressing.

5. Place all the ingredients for the dressing in a food processor and pulse until creamy.

6. Add water, 1 tablespoon at a time, as needed to reach the desired consistency. Taste and adjust the seasoning to your preferences.

7. In a large bowl, combine the zucchini, carrot, and bell pepper noodles and add the scallions, almonds, and cilantro.

8. Pour the dressing over the salad and toss thoroughly to combine. If desired, marinate the salad in the refrigerator for 15 minutes or until the

9. zucchini softens.

10. Divide the noodle salad among four plates and top evenly with the sliced steak.


Nutrition Information:

Quickview
372k Calories
30g Protein
22g Total Fat
14g Carbs
83% Health Score
Limit These
Calories
372k
19%

Fat
22g
34%

  Saturated Fat
3g
25%

Carbohydrates
14g
5%

  Sugar
7g
9%

Cholesterol
68mg
23%

Sodium
554mg
24%

Get Enough Of These
Protein
30g
61%

Vitamin A
4611IU
92%

Vitamin C
69mg
84%

Selenium
34µg
49%

Vitamin B6
0.98mg
49%

Vitamin E
6mg
46%

Vitamin B3
8mg
44%

Phosphorus
385mg
39%

Vitamin K
39µg
38%

Zinc
5mg
36%

Manganese
0.7mg
35%

Vitamin B2
0.45mg
27%

Magnesium
105mg
26%

Potassium
905mg
26%

Fiber
4g
19%

Iron
3mg
18%

Folate
72µg
18%

Copper
0.35mg
17%

Vitamin B12
1µg
17%

Calcium
122mg
12%

Vitamin B1
0.17mg
12%

Vitamin B5
1mg
11%

covered percent of daily need
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