Refreshing Steak & Rice Noodle Salad

Mint & Peanuts? Trust us – it’s delicious!

4 Servings | Gluten-Free & Dairy-Free


  • Approximately 8oz Flat Iron Steak
  • 6-8 oz wide rice noodles
  • 3 small Serrano Chiles, seeded & finely chopped
  • 1 clove garlic, thinly sliced
  • 1/4 Cup Fresh Lime Juice
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Honey
  • 2 Tbsp Vegetable Oil
  • 1/2 Small head of Napa cabbage, coarsely chopped
  • 2 small English Cucumbers, thinly sliced
  • (Optional) 1 Daikon, peeled, halved, and thinly sliced
  • 1/2 Cup finely chopped mint, plus leaves for garnish
  • 1/2 cup chopped salted peanuts, plus more for garnish
  • Flaky Sea Salt

How To:

  1. Sprinkle Chiles and garlic with salt. Smash Chiles and garlic with the flat side of a chef’s knife – chopping and mashing, until a coarse paste forms.
  2. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 Tbsp Oil. Stir vigorously to dissolve honey (this is your dressing).
  3. Place steak in a medium bowl or shallow dish. Drizzle approximately 3 Tbsp dressing over, holding chilies back with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.
  4. Bring a medium pot of water to a boil. Remove from heat and add noodles. Cover pot and let sit, stirring every minute or so to keep noddles from sticking, until al dente, 5-8 minutes. Drain and rinse under cold running water; set aside.
  5. Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with sea salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.
  6. Pat steak dry and season lightly with salt. Heat remaining 1 Tbsp 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 for 5 minutes. Thinly Slice.
  7. Add steak, cabbage mixture, reserved noddles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well. Season with more salt, to taste – if needed.
  8. Divide among shallow bowls, and garnish with mint leave and more peanuts.