This noodle salad is great way to utilise any leftover steak you may have, and makes for a perfect lunch or light dinner.
Whisk all of the dressing ingredients together in a small bowl until well combined. Set aside.
Bring a large pot of water to a boil. Fill a medium bowl with ice water and set aside. Add the green beans to the boiling water and cook until slightly tender, but still very crisp, about 1 1/2 - 2 minutes. Using a slotted spoon, remove the green beans and immediately plunge into the ice water. Drain and set aside. Add the rice noodles to the boiling water and cook according to the package instructions. Drain and rinse the noodles under cold water. Transfer the noodles to a large bowl, add the cooked green beans, and toss with three-quarters of the dressing. Set aside and reserve the remaining dressing.
Preheat a 10-inch cast iron skillet over high heat until very hot. Add the canola oil and swirl the pan to evenly coat the bottom. Using paper towels, dry the steak well and season generously with salt and pepper on both sides. Add the steak to the skillet and cook on high, without moving, for 5 minutes. Flip and cook until desired doneness, about 4 minutes more for medium rare (depending on the thickness of the steak). Remove steak from the skillet and allow to rest for 5 - 10 minutes before cutting into thin slices.
Transfer the dressed noodles and green beans to a large platter and arrange the sliced steak over top. Drizzle with any accumulated juices from the steak and the remaining dressing. Sprinkle with the cilantro and peanuts to garnish.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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