Thai Beef Noodle Salad

Hello yes it is me! I am finally out of the cave called school and finals and back onto blogging WOHOOOO!!! :D Before I start talking about the actual post I would just like to thank everyone out there, my friends and family, for always being super supportive about this whole food blogging business :) Be sure to get pumped for all the new recipes coming out TWICE a week from here on out <3

Okay, now this salad. I feel like it is just called a salad to make yourself feel super good about eating it- I mean technically it is a salad with all the VEGGIES!! Whatever you want to call this, whether it be a noodle bowl or salad, it's flipping delicious. It is the perfect super recipe as it requires minimal cooking and is filled with tons of fresh and crunchy veggies. 

Now I know some of you reading this currently are immediately turned off this recipe because well you see steak and maybe you don't like meat or don't eat it. WELL, fear no more! Just because I used steak doesn't mean you have to. This would be perfect with chicken, salmon, TOFU (of my goodness the love I have for tofu is unreal), or any other substitute. 

Ahhhhh, I just can't get over all the beautiful bright colors in this noodle bowl. It is just screaming for you to take a bite! The dressing has to be the ultimate best part of this recipe. Without, you are literally just eating plain veggies BUT with the sauce, ohmahgoodness, it tastes like something entirely different. Make this for you and your family and enjoy the long sunny days and have a wonderful summer!! 

Thai Beef Noodle Salad print

Ingredients:
Dressing:
1/4 cup lime juice
2 tbsp sugar
1 tsp-1tbsp Asian chili sauce (to your preference)
2 tbsp soy sauce
1 tbsp sesame oil
1 lemongrass stick
3-5 red thai chilies thinly sliced
1 tbsp rice wine vinegar
3 tbsp fish sauce
salt to taste
Bowl:
1.5lbs flank, strip or flank steak (other firm protein substitutions will do as well such as chicken, salmon or tofu)
a bountiful of vegetables (I used half a cucumber, one red bell pepper, 3 shaved carrots and one head of romaine lettuce)
cooked rice noodles
toppings (use what you have at hand)- mint, cilantro, (thai) basil, spring onion, crispy fried shallots, lime wedges

Directions:
Peel off the outer layer of your lemongrass stick and cut the ends off. With the back of your knife, hit the stick a few times. Cut into 2 inch pieces and add to a small mixing bowl. Add in the rest of the dressing ingredients, mix and set aside.
Split the dressing into two separate bowls and marinate the steak or protein of choice, for at least 30 minutes, in one of the bowls.
With your vegetables of choice, slice them in to thin matchsticks or shave thinly. Set aside in a big bowl.
Using a grill or stove top, cook your protein accordingly. I cooked the steak 3-4 minutes per side which turned out to be medium to medium rare.
Assemble your bowl- lettuce, noodles, veggies, protein, toppings and the dressing. Serve cold or hot. Enjoy!

Recipe By Rachel’s Eats at http://www.rachelseats.com/blog/thai-beef-noodle-salad