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:
covered percent of daily need
