Seared steak and rice noodles benefit greatly from a coating of an assertive Thai-inspired vinaigrette. Acid from freshly squeezed lime juice, spice from the chile-garlic paste, and umami from the fish sauce are balanced out with a touch of sugar. A hearty portion of bok choy is tossed in to round it all out.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
This recipe was featured as part of our Healthy Cooking recipe slideshow.
- 1Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.
For the noodles and steak:
- 1Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat. Add the bok choy and boil until crisp-tender, about 1 minute. Remove with a slotted spoon to the prepared baking sheet; set aside.
- 2Return the saucepan of water to a boil. Place the noodles in a large, heatproof bowl and pour the boiling water over them. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes. Drain in a colander; set aside.
- 3Rub the oil on both sides of the steak and season the meat generously with salt and pepper. Heat a large frying pan over medium-high heat until hot, about 3 minutes. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare. Transfer to a cutting board to rest, about 5 to 10 minutes.
- 4Return the noodles to the large bowl and add the reserved bok choy. When the flank steak is ready, slice it lengthwise with the grain into 3 strips. Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy. Add the cilantro and toss, using tongs, until everything’s evenly combined and coated. Serve garnished with peanuts and lime wedges.