Grilled Thai Steak Noodle Bowl

grilled-thai-steak-noodle-bowl-relish
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/04/grilled-thai-steak-noodle-bowl-relish.jpg?w=150
  • Yield: 4 servings

Ingredients

Dressing/Marinade:
3tablespoons fish sauce
3tablespoons lime juice
6tablespoons warm water
2tablespoons sugar
1 garlic clove, minced
1 shallot, finely chopped
2teaspoons peeled and finely chopped fresh ginger
1 rib-eye, strip loin or top sirloin steak (about 12 ounces)
1 (6-ounce) package vermicelli rice noodles (maifun)
For Serving:
4 large green or red leaf lettuce leaves, separated, washed and dried
1large carrot, cut into matchsticks
1medium cucumber, peeled, seeded and sliced into thin crescents
1/2cup cilantro leaves, stemmed
1/2cup mint leaves, stemmed
Sriricha or other hot sauce, for serving (optional)

Instructions

  1. To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
  2. Cook noodles according to package directions.
  3. Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
  4. To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of sriricha, if using.

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Nutritional Info *per serving

  • Calories 310
  • Fat 8g
  • Cholesterol 30mg
  • Sodium 1120mg
  • Carbohydrate 48g
  • Fiber 6g
  • Protein 17g
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