Seared Steak with Spicy Rice Noodles

Name: Seared Steak with Spicy Rice Noodles
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 680 grams baby or regular bok choy, cleaned, ends trimmed, and cut into 1-inch pieces; 1 Tbsp chile-garlic paste; 1 Tbsp fish sauce; 454 grams flank steak, trimmed of fat and sinew; 59 milliliters coarsely chopped fresh cilantro; 2 teaspoons granulated sugar; 4 servings Kosher salt; 1 medium lime, cut into 4 wedges, for garnish; 3 Tbsps freshly squeezed lime juice (from about 2 medium limes); 1 teaspoon olive oil; 227 grams dried rice stick noodles; 2 Tbsps rice vinegar; 2 Tbsps salted, roasted peanuts, coarsely chopped, for garnish

You can never have too many main course recipes, so give Seared Steak with Spicy Rice Noodles a try. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 443 calories, 31g of protein, and 10g of fat. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you have fish sauce, lime juice, flank steak, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.For the noodles and steak:Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat.

Ingredients you will need

Pasta

Steak

Water

Equipment you will use

Baking Sheet

Paper Towels

Sauce Pan

Whisk

Bowl

Add the bok choy and boil until crisp-tender, about 1 minute.

Ingredients you will need

Bok Choy

Remove with a slotted spoon to the prepared baking sheet; set aside.Return the saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Sauce Pan

Place the noodles in a large, heatproof bowl and pour the boiling water over them. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Drain in a colander; set aside.Rub the oil on both sides of the steak and season the meat generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Meat

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Colander

Heat a large frying pan over medium-high heat until hot, about 3 minutes. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Transfer to a cutting board to rest, about 5 to 10 minutes.Return the noodles to the large bowl and add the reserved bok choy. When the flank steak is ready, slice it lengthwise with the grain into 3 strips. Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy.

Ingredients you will need

Flank Steak

Vinaigrette

Bok Choy

Pasta

Grains

Steak

Equipment you will use

Cutting Board

Whisk

Bowl

Add the cilantro and toss, using tongs, until everything’s evenly combined and coated.

Ingredients you will need

Cilantro

Equipment you will use

Tongs

Serve garnished with peanuts and lime wedges.

Ingredients you will need

Lime Wedge

Peanuts

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 680grams

baby or regular bok choy, cleaned, ends trimmed, and cut into 1-inch pieces 1Tbsp

chile-garlic paste 1Tbsp

fish sauce 454grams

flank steak, trimmed of fat and sinew 59milliliters

coarsely chopped fresh cilantro 2teaspoons

granulated sugar 4servings

Kosher salt 1medium

lime, cut into 4 wedges, for garnish 3Tbsps

freshly squeezed lime juice (from about 2 medium limes)1teaspoon

olive oil 227grams

dried rice stick noodles 2Tbsps

rice vinegar 2Tbsps

salted, roasted peanuts, coarsely chopped, for garnish

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.