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Steak Bun

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Nutrition profile
Gluten-Free
 Healthy Immunity
 Low-Calorie

Ingredients (6 servings)
1 tbsp canola oil
 1 lb sirloin steak or strip steak (1-1 1/4 inches thick), trimmed

6 oz rice noodles that are wide
1/2 cup rice vinegar
 2 tbsp fish sauce (see Note)
 2 tablespoons sugar, or to taste
 4 cups shredded napa cabbage
 1 1/2 cups shredded carrot
 1 cup thinly sliced radishes
 1 cup slivered fresh basil and/or mint
 1/2 cup finely chopped unsalted roasted peanuts

Preparation
· Lively
35 m
· Ready In
35 m

  1. Heat oil in a large skillet, preferably cast-iron, over medium-high heat until
    shimmering. Reduce heat to moderate, add beef and cook, turning once, 3 to 5
    minutes each side for medium-rare. Let rest on a clean cutting board for 5
    minutes.
  2. Bring a large pot of water. Cook rice noodles until just
    tender, 6 to 8 minutes or according to the package instructions. Drain the
    noodles and rinse under cold water.
  3. Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar
    is dissolved. Slice the beef. Add the beef and any
    gathered juice into the bowl together with the noodles, carrot, cabbage,
    radishes, basil and/or mint and peanuts; toss to blend. Serve immediately.

Note: Fish sauce is a pungent Southeast Asian condiment made from
Fermented fish, salted. Find it at the Asian-food section of large
supermarkets and in Asian specialty markets. We use Thai Kitchen fish
sauce, lower in sodium than other manufacturers (1,190 mg per tablespoon), in
our recipe testing and nutrient analyses.

Nutrition information
Serving size: about 1 1/2 cups
Per serving: 343 calories; 12 g fat(2 g sat); 4 g fiber; 39 g
Carbohydrates; 21 g protein; 59 mcg folate; 39 mg cholesterol; 9 gram
Sugars; 5448 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 2 mg iron;
751 mg sodium; 539 mg potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 1/2 starch, 2 vegetable, 2 lean meat, 1 1/2 fat

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