Thai Beef Salad with Crispy Noodles

By Dustin

Fresh cilantro and basil, as well as a tart peanut-lime dressing, bring Thai flavor to this dish.

Replace the steak with sliced, sauteed portobello mushrooms.

Serve with Cameron Hughes Lot 16 Cabernet Sauvignon 2004 (California)

Ingredients

• 1 sirloin steak
• Salt and pepper
• 2 tablespoons soy sauce, plus more for drizzling
• 2 tablespoons honey
• 2 tablespoons peanut butter
• Juice of one lime (2 tablespoons)
• 4 cups coleslaw mix
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped fresh basil
• 1 3 ounce package ramen noodles (flavor packet saved for another use) broken into pieces

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Season the steak with salt and pepper. In a grill pan, sear the steak over medium-high heat for about 5 minutes per side for medium rare; transfer to a plate to rest.

In a small bowl, whisk together 3 tablespoons water, the soy sauce, honey, peanut butter and lime juice. In a large bowl, combine the slaw mix, cilantro and basil with the peanut dressing and toss. Add the dry ramen noodles and toss again. Divide evenly among 4 shallow bowls.