Steak & Vietnamese Noodle Salad

Ingredients

• 6 oz brown rice noodles
• 1 tsp canola oil
• 1 lb fillet steak
• 2 medium carrots
• ½ head Chinese cabbage
• 4 green onions
• ½ cup fresh cilantro
• 1 red chili (optional)
• 2 tbsp lime juice
• 2 tsp brown sugar
• 1 tsp rice vinegar
• 1 clove garlic
• 1 tbsp fish sauce
• 1 tbsp water
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Prepare the dressing: In a small bowl, whisk together lime juice, brown sugar, rice vinegar, chopped garlic, fish sauce, and 1 tablespoon of water until the sugar dissolves.
2. Cook noodles according to package directions. Drain and rinse thoroughly with cold water to cool, then drain again.
3. Thinly slice the carrots, Chinese cabbage, and green onions. If using, thinly slice the red chili.
4. Combine the cooled noodles with the sliced carrots, cabbage, and green onions in a large bowl. Pour the dressing over and toss to combine.
5. Heat canola oil in a frying pan over high heat. Season the steak with salt and pepper, then cook to your desired doneness (2-3 minutes per side for medium-rare).
6. Let the steak rest for 5 minutes, then slice thinly against the grain.
7. Divide the noodle salad among serving bowls. Top with sliced steak and scatter fresh cilantro over the top to serve.