Chilled Sesame Beef and Rice Noodle Salad

Seared flank steak sliced thin over cool rice noodles and crisp vegetables, tossed in a fragrant ginger-sesame tamari dressing.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• sauté
• healthy
• fresh
• savory
• tangy
• quick

Ingredients

• 1 pound flank steak (trimmed)
• 8 ounce brown rice noodles
• 1 English cucumber (medium, thinly sliced)
• 2 carrots (medium, shredded)
• 3 scallions (sliced thin)
• 2 tablespoon toasted sesame oil
• 3 tablespoon gluten-free tamari
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil and cook brown rice noodles according to package directions, about 6 to 8 minutes; drain and rinse thoroughly with cold water until chilled.
2. Season flank steak evenly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
3. Heat 1 tablespoon of the toasted sesame oil in a large skillet over medium-high heat. Sear the steak for 4 to 5 minutes per side until deeply browned on the outside and an instant-read thermometer reads 135 degrees Fahrenheit for medium-rare.
4. Transfer steak to a cutting board to rest for 10 minutes, then slice thinly against the grain.
5. In a small bowl, whisk together the remaining 1 tablespoon toasted sesame oil, gluten-free tamari, rice vinegar, honey, minced fresh ginger, minced garlic, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until emulsified.
6. Divide the chilled rice noodles among four bowls. Top with English cucumber, shredded carrot, sliced scallions, and sliced steak. Drizzle with the sesame dressing and garnish with toasted sesame seeds.

Nutrition (per serving)

• Calories: 440
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 13.5 g
• Fiber: 3.2 g
• Sodium: 760 mg
• Saturated Fat: 3.8 g
• Sugar: 5 g
• Cholesterol: 68 mg