Steak and Rice Noodle Bowls


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Turn your next dinner party into an interactive experience (more fun for them, less work for you) by setting out a medley of colorful julienned veggies, grilled skirt steak, fresh herbs, and a tangy-sweet dressing. Then invite guests to choose their own adventure for customized bowls, inspired by Vietnamese bun.

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Yields:
4 serving(s)

Total Time:
20 mins

Cal/Serv:
438

  • 6 1/2 oz.

    rice noodles

  • 1/4 c.

    fresh lime juice (3 limes)

  • 2 tbsp.

    plus 1 teaspoon olive oil, divided

  • 2 tsp.

    fish sauce

  • 1 tsp.

    light brown sugar

  • 1

    Fresno chile, thinly sliced

  • 12 oz.

    skirt steak, cut crosswise into 5-inch pieces

  • 1

    large carrot (about 5 ounces)

  • 1/2

    seedless cucumber (about 6 ounces)

  • 1

    watermelon radish (about 7 ounces)

  • 1 c.

    mint leaves

  • 1 c.

    cilantro leaves

  • 1/4 c.

    roasted and salted peanuts, chopped (optional)

Directions

NUTRITIONAL INFORMATION (per serving): About 438 calories, 18 g fat (4.5 g saturated), 21 g protein, 291 mg sodium, 50 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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