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Thai Steak Salad

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345 calories per serving

Total time 25 minutes

Description: Thai Steak Salad

Makes 4 Main-Dish Servings

4 oz. rice noodles

2 Tbsp. rice vinegar

2 Tbsp. olive oil

½ lb. flank steak

Kosher salt and pepper

4 oz. shiitake mushrooms, stems removed, caps sliced

4 oz. snow peas, thinly sliced lengthwise

2 garlic cloves, finely chopped

1 red chile, thinly sliced

1 Tbsp. finely chopped fresh ginger

½ cup fresh cilantro

1.    Cook noodles according to package directions. Drain and rinse under cold water to cool; transfer to large bowl and toss with vinegar.

2.    In large skillet on medium-high, heat 1 tablespoon oil. Season steak with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, and cook to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to cutting board, and let rest 5 minutes before slicing.

3.    Wipe out skillet and heat remaining tablespoon oil over medium-high heat. Add mushrooms and cook 3 minutes, tossing. Add snow peas, garlic, chile, ginger, ¼ teaspoon kosher salt, and ¼ teaspoon pepper; cook 2 to 3 minutes, or until snow peas are tender, tossing.

4.    Toss cooked noodles with vegetables, cilantro, and steak.

Description: Thai STEAK SALAD

Each serving about 25 g protein, 33 g carbohydrate, 12 g total fat (4 g saturated), 2 g fiber, 38 mg cholesterol, 296 mg sodium.
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