Weeknight steak and rice noodle salad for a quick dinner

Ingredients for Weeknight steak and rice noodle salad

• 3 small serrano chiles

• 1 small garlic clove, minced

• kosher salt, to taste

• 60 ml fresh lime juice

• 45 ml fish sauce

• 45 ml honey

• 30 ml vegetable oil, divided

• 225 g skirt steak

• 170 g wide rice noodles

• 1/2 small head of Napa cabbage, coarsely chopped

• 2 small Persian cucumbers, thinly sliced

• 1 piece (15 cm) daikon, peeled, halved, thinly sliced

• 15 g finely chopped mint, plus leaves for serving

• 75 g chopped salted, dry-roasted peanuts, plus more for serving

How to make Weeknight steak and rice noodle salad

1. Remove the seeds from 2 chillies, then finely chop them along with the remaining chilli. Thinly slice the garlic. Sprinkle a pinch of kosher salt over the chillies and garlic. Smash the chillies and garlic with the flat side of a chef’s knife, alternating between chopping and mashing, until a coarse paste forms. Transfer the mixture to a large bowl and add lime juice, fish sauce, honey, and 15 ml of oil. Stir vigorously to dissolve the honey. This is your dressing.

2. Place the steak in a medium bowl. Drizzle 45 ml of the dressing over the steak, holding back the chillies with a spoon; set the remaining dressing aside. Allow the steak to sit, turning occasionally, for at least 10 minutes and up to 1 hour.

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

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

5. Pat the steak dry and season lightly with kosher salt. Heat the remaining 15 ml of oil in a large non-stick frying pan over medium-high heat. Cook the steak until browned, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes before thinly slicing.

6. Add the sliced steak, cabbage mixture, reserved noodles, 125 ml of mint, and 125 ml of peanuts to the bowl with the reserved dressing, and toss well; season with more kosher salt if needed. Divide the mixture among bowls. Sprinkle with sea salt, and top with mint leaves and more peanuts.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.