Grilled Lemongrass Beef and Noodle Salad Recipe

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Grilled Lemongrass Beef and Noodle Salad

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Ingredients

Count

Nutrition

348

Calories

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Ingredients:

Serving

2 stalks fresh lemongrass , outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tbsp asian fish sauce ( preferably nuoc mam)
1 tbsp soy sauce
4 tsp sugar
2 tbsp vegetable oil
1/2 tsp asian sesame oil
a
1/2 lb dried rice-stick noodles
1/2 cup fresh basil leaves (preferably thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
a 1-lb seedless (european ) cucumber , halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tbsp toasted rice powder
2 to 4 small thin fresh red or green asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
garnish: thai basil , mint , or coriander sprigs

Directions:

Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.6 Kcal (1455 kJ)
Calories from fat	75.55 Kcal
		% Daily Value*
Total Fat	8.39g	13%
Sodium	1127.98mg	47%
Potassium	346.55mg	7%
Total Carbs	61.55g	21%
Sugars	5.46g	22%
Dietary Fiber	5.17g	21%
Protein	4.24g	8%
Vitamin C	43.8mg	73%
Vitamin A	1.5mg	49%
Iron	178.9mg	994%
Calcium	97.6mg	10%

Amount Per 100 g
Calories	119.55 Kcal (501 kJ)
Calories from fat	25.98 Kcal
		% Daily Value*
Total Fat	2.89g	13%
Sodium	387.97mg	47%
Potassium	119.19mg	7%
Total Carbs	21.17g	21%
Sugars	1.88g	22%
Dietary Fiber	1.78g	21%
Protein	1.46g	8%
Vitamin C	15.1mg	73%
Vitamin A	0.5mg	49%
Iron	61.5mg	994%
Calcium	33.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

6.9

Points
9

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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