Photo: Anna Pelzer
Thai Beef Noodle Salad
12 ingredients
Serves 4.
openrecipes
This dish combines grilled flank steak with rice vermicelli noodles, salad greens, red onion and fresh basil to create a delicious main-course salad that’s perfect for a weeknight meal.
Estimated Nutrition (whole recipe, rough)
691
Calories
33g
Protein
29g
Fat
71g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 garlic cloves, minced
- 1/4 cup Asian fish sauce
- 1 1/2 Tbs. soy sauce
- 2 tsp. sugar
- 1/2 cup peanut oil
- 1 1/2 lb. flank steak
- Freshly ground pepper, to taste
- 1/2 lb. rice vermicelli noodles
- 2 Tbs. rice vinegar
- 6 cups mixed salad greens
- 1 small red onion, halved and thinly sliced
- 1/2 cup fresh basil, preferably Thai
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes