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Got to Be NC
Recipe by: Lisa Prince

Asian Steak Salad

Warm weather and salads are a perfect combination.  They are full of fresh vegetables, beef is packed with protein and salads are low on carbs.

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 40 minutes plus 15 minutes to 2 hours for marinade
Meal Type: Entree
NC Ingredients: Beef

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Ingredients

Marinade:
1/2
cup reduced-sodium or regular teriyaki sauce
1/4
cup fresh lime juice
3
Tablespoons honey
3
Tablespoons vegetable oil
1
Tablespoon sesame oil
1
teaspoon chili garlic sauce
2
beef ribeye steaks, cut ¾ inch thick (about 8 to 10 ounces each)
Noodles:
1
package (6 to 8 ounces) vermicelli rice noodles
Salad:
3
cups thinly sliced romaine lettuce
1
cup fresh bean sprouts
1
cup packaged matchstick carrots
1/2
cup thinly sliced green onions
1/4
cup chopped fresh cilantro
1/4
cup chopped fresh mint
4
slices lime (optional)

Directions

Marinade:

Combine marinade ingredients and small bowl.  Cover and refrigerate ½ cup for sauce.

Place beef steaks and remaining marinade in food-safe plastic bag; turning steaks to coat.  Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Remove steaks from marinade; discard marinade.

Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Noodles:

Prepare noodles according to package directions; drain well.

Salad:

Carve steaks into slices.

Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint.

Drizzle with reserved marinade.

Arrange beef on top.

Garnish with lime slices and cilantro and mint sprigs, if desired.

 

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.