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Beef and Rice Noodle Salad

Time: 30 minutes
Servings: 4 servings

Ingredients

  • ¼ C Soy Sauce
  • ¼ C Lime Juice
  • 2 T Sugar
  • 2 T Rice Vinegar
  • 1 T Fresh Ginger Root, grated
  • 1 T Sesame Oil
  • 1 Beef Top Sirloin Steak (1-Lb)
  • ¼ tsp Pepper
  • 6 oz Thin Rice Noodles
  • 1 C Zucchini, julienned
  • 2 Medium Carrots, thinly sliced
  • 1 Celery Rib, sliced
Beef and Rice Noodle Salad

Instructions 

Dressing

  1. Whisk the soy sauce, lime juice, sugar, rice vinegar, ginger root, and sesame oil in a small bowl until completely combined. 
  2. Set aside. 

Steak

  1. Sprinkle steak with pepper.
  2. Grill, covered, over medium heat for 6-8 minutes per side (medium, 140°; medium well, 145°). 
  3. Let stand for 5 minutes before slicing. 

Noodles

  1. Prepare the rice noodles according to package directions. 
  2. Drain, rinse with cold water and drain again. 

Presentation

  1. Combine noodles, zucchini, carrots, celery, and steak in a large bowl.
  2. Toss with dressing.
  3. Serve warm.

Go Rogue by adding Sea Beans to the vegetable medley.

Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.

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