Seasoned flank steak and rice noodles make this Asian Beef Salad a filling dish. Cucumbers and carrots add flavor and texture to this easy to make meal.
- 1 lb. beef flank steak
- 1 Tbsp soy sauce
- 8 oz. rice noodles
- 1 cucumber
- 1/2 cup Asian sweet chili sauce
- 1/2 cup of water
- 1 cup fresh julienned carrot
- Fresh cilantro
Preheat the broiler.
Brush the steak on both sides with soy sauce and place on a broiler rack.
Broil 5 inches from the heat for 18 minutes, turning half way through cooking time. Internal temperature should be 160 degrees for medium well done.
Slice steak into thin strips across the grain.
Cook the rice noodles according to package directions; rinse under cool water.
Slice cucumbers crosswise into three sections, then use a vegetable peeler to cut ribbons lengthwise from each piece.
Whisk chili powder and water together in a small bowl.
Divide the steak, noodles, cucumber ribbons and carrots into four serving bowls.
Pour 1/4 of the sauce over each salad.
Garnish with cilantro before serving.