Steak and Rice Noodle Bowls

Name: Steak and Rice Noodle Bowls
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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)

Lunch is served.

By Tina MartinezPublished: Apr 17, 2023

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two bowls with steak and veggies over rice noodles

mike garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

438

Jump to recipe

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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Ingredients

6 1/2 oz.
rice noodles
1/4 cup
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 cup
mint leaves
1 cup
cilantro leaves
1/4 cup
roasted and salted peanuts, chopped (optional)

Directions

1. Step 1Heat grill on medium-high. Cook noodles per package directions and drain.
2. Step 2Meanwhile, in small bowl, combine lime juice, 2 tablespoons olive oil, fish sauce, brown sugar, and Chile.
3. Step 3Rub skirt steak with remaining 1 teaspoon oil and grill to desired doneness, 2 to 3 minutes per side for medium-rare, basting with 1 tablespoon dressing during last 2 minutes of cooking. Transfer to cutting board and let rest at least 5 minutes before slicing.
4. Step 4Divide noodles among bowls. Using julienne peeler, julienne carrot, cucumber, and radish. Top noodles with vegetables, sliced steak, and herbs. Serve with remaining dressing and peanuts if desired.