Marinated Steak and Rice Noodle Salad
A refreshing rice noodle salad with seasonal veggies, loads of fresh herbs, and topped with citrus soy marinated Steak Strips.
Ingredients:
- 1 lb Self-Reliant Seitan Steak Strips
- 1/4 cup brown sugar
- 4 Tbsp soy sauce
- 1/3 cup lime juice (Approx. 3 limes, reserve some wedges for garnish)
- 3 cloves garlic, minced
- 1 Thai/Bird’s eye chili, thinly sliced (sub ½ tsp red chili flakes, or to taste)
- 3 green onions, sliced, white and green parts divided
- 3 Tbsp vegetable oil, divided
- 1 8 oz package thin rice noodles
- 2 cups shredded red cabbage
- 8 oz cherry tomatoes, halved
- 1 small cucumber, sliced
- 1/2 cup mix of fresh cilantro and mint
Instructions:
- To make the marinade, combine the brown sugar, soy sauce, lime juice, minced garlic, white parts of the green onion and chili in a medium bowl. Taste and adjust for salt, sweetness, acidity and spiciness.
- Toss the steak strips in the marinade and set aside while you prep the other ingredients.
- Cook the rice noodles according to package directions. Drain and rinse with a little cold water. The noodles should be room temp for serving.
- Heat a medium size skillet over medium high heat. Once the skillet is hot add 2 Tbsp vegetable oil. Once the oil is shimmering hot, remove the steak strips from the marinade and add to the pan. Cook for 5-10 minutes stirring occasionally to brown the steak strips on all sides.
- Whisk remaining 1 Tbsp vegetable oil into the leftover marinade to make the dressing.
- To serve, layer noodles, vegetables, handfuls of herbs, drizzle the dressing on top, and then top with steak. Garnish with green onions and a lime slice to squeeze over the salad. Enjoy!
Note: Use whatever fresh seasonal veggies you have from your garden or local farmers market. Radish, snap or snow peas, and bell pepper would all work well here. 
Adapted from: garlic lime steak and noodle salad – smitten kitchen
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