Weeknight Steak and Rice Noodle Salad

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant steak and rice noodle salad is a masterclass in balancing salty, sour, and spicy flavours. Inspired by the bold aromatics of Southeast Asian cuisine, it features tender strips of skirt steak paired with crunchy napa cabbage, cooling cucumber, and peppery daikon radish. The zesty dressing, made with fresh lime juice and fish sauce, brings a bright acidity that cuts through the richness of the beef, while toasted peanuts provide a satisfying crunch.

As a high-protein option, this dish is ideal for a nutritious weeknight meal that doesn't feel heavy. By massaging the vegetables and soaking the noodles, you achieve the perfect texture without long hours spent at the hob. It is a refreshing, homemade alternative to takeaway that is as beautiful to look at as it is to eat.

Ingredients for Weeknight Steak and Rice Noodle Salad

3 small serrano chillies
1 small garlic clove
מלח כשר
60ml plus 2 tablespoons fresh lime juice
45 מ"ל רוטב דגים
45ml honey
2 כפות שמן צמחי, מחולק
230g skirt steak
170g wide rice noodles
1/2 small head of Napa cabbage, coarsely chopped
2 small Persian cucumbers, thinly sliced
1 (6") piece daikon, peeled, halved, thinly sliced
1/2 cup finely chopped mint, plus leaves for serving
1/2 cup chopped salted, dry-roasted peanuts, plus more for serving

How to make Weeknight Steak and Rice Noodle Salad

Remove seeds from 2 chillies, then finely chop with remaining chilli. Thinly slice garlic. Sprinkle a pinch of kosher salt over chillies and garlic. Smash chillies and garlic with the flat side of a chef’s knife, alternating chopping and mashing, until a coarse paste forms. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 tablespoon oil. Stir vigorously to dissolve honey. This is your dressing.

Place steak in a medium bowl. Drizzle 3 tablespoons dressing over, holding back chillies with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.

Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover pot. Let sit, stirring every minute or so to keep noodles from sticking, until al dente, 5–8 minutes. Drain and rinse under cold running water; set aside.

Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with kosher salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.

Pat steak dry and season lightly with kosher salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes. Thinly slice.

Add steak, cabbage mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well; season with more kosher salt if needed. Divide among bowls. Sprinkle with sea salt; top with mint leaves and more peanuts.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.