Steak noodle bowls with miso-lime dressing
Indulge in the delightful blend of tender steak, flavorful noodles, and zesty miso-lime dressing in this mouth-watering salad. Experience a burst of umami and tangy flavors in every bite!
Ingredients:
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
- 1/2 clove garlic, thinly sliced
- 1/4 cup lime juice
- 2 tablespoons water
- 1 tablespoon red, white, or yellow miso
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dark brown sugar
- 1/3 cup olive oil
- 1/2 teaspoon toasted sesame oil
- 450g flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 230g wide rice noodles
- 230g sugar snap peas
- 3 cups packed (110g) baby spinach
- 2 Persian cucumbers
- 1/2 cup packed mint leaves, torn or snipped, plus more for garnish
- 1/2 cup packed cilantro leaves, torn or snipped, plus more for garnish
- sesame seeds, for garnish
Instructions:
- Blend together the ginger, garlic, lime juice, water, miso, soy sauce, brown sugar, olive oil, and sesame oil in a blender or food processor until smooth.
- Dry the steak and season with salt and pepper. Heat oil in a cast-iron or non-stick skillet over medium-high heat. Cook the steak for 3 minutes on one side until browned. Flip and cook for an additional 3 to 4 minutes until a meat thermometer reads 135oF for a medium-rare steak.
- Let the steak rest for at least 5 minutes while you prepare the noodles. The steak will continue to cook slightly as it rests. Slice thinly against the grain.
- Trim the ends and remove the string from each snap pea pod. If you don't mind the strings, this step can be skipped.
- Boil a large pot of salted water. Remove from heat and add the noodles and snap peas. Cover and let sit for 3 minutes. Remove the snap peas with a slotted spoon and rinse under cold water. Drain well and transfer to a bowl.
- Cover the pot for an additional 4 to 5 minutes to allow the noodles to cook fully. Mix in the spinach, allowing it to wilt slightly. Drain the noodles and spinach, rinse under cold water, and drain. Transfer to the bowl with snap peas.
- Combine cucumbers, mint, cilantro, and sliced steak with the noodles. Mix together. Adjust salt to taste. Serve in four bowls, garnishing with extra mint, cilantro, and sesame seeds. Serve the dressing on the side for individual preference.
Summary:
- Calories: 2595 kcal
- Fat: 129 g
- Protein: 124 g
- Carbs: 230 g
- Potassium: 2940 mg
- Magnesium: 290 mg