Ingredients
- 1 pound beef top sirloin steak
- 6 ounces thin rice noodles
- 1 cup julienned zucchini
- 2 medium carrots, thinly sliced
- 1 celery rib, sliced
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon sesame oil
Instructions
- Prepare the dressing by whisking together soy sauce, lime juice, sugar, rice vinegar, grated gingerroot, and sesame oil in a mixing bowl.
- Season the beef steak with pepper and grill over medium heat until desired doneness (about 6-8 minutes per side), then let rest for 5 minutes before slicing.
- Cook the rice noodles according to package instructions; drain and rinse with cold water.
- In a large bowl, combine cooked noodles with zucchini, carrots, celery, and sliced steak. Drizzle with dressing and toss until well combined.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Marinate the steak for at least 30 minutes prior to grilling for extra flavor. Feel free to substitute beef with chicken or tofu for a different protein option. Serve immediately for the best texture but can be refrigerated for up to 3 days.