Rice Noodle Steak Salad

Fresh, herby, and full of bold flavor, this salad combines chewy rice noodles, juicy seared steak, and a sesame-ginger dressing made with our Beef Bone Broth, BESTIA. Light enough for warm days, but hearty enough to keep you satisfied.

Ingredients (Serves 3–4)

For the dressing:

• 💛 1/2 Sachet Beef Bone Broth, BESTIA
• ¼ cup hot water
• 1 tbsp fresh ginger, grated
• 1 garlic clove, grated
• ½ tbsp honey
• 1 tbsp sesame oil
• Salt, to taste

For the salad:

• 600 g flank steak
• 150 g rice noodles
• 1 small cucumber, thinly sliced
• 1 small carrot, peeled and sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 1 tsp fresh red chili, finely chopped
• ½ cup peanuts, chopped

Instructions

1. Make the dressing: In a small bowl, whisk together hot water and BESTIA until dissolved. Add ginger, garlic, honey, sesame oil, and salt. Mix well and set aside.

2. Cook the noodles: In a pot, bring water to a boil and add the remaining BESTIA from the sachet. Cook rice noodles according to package directions. Drain, then toss with the dressing.

3. Cook the steak: Pat steak dry with paper towels, then season with salt and pepper. Heat a cast iron skillet or grill pan with a drizzle of oil. Sear the steak for about 3 minutes on one side, then flip and cook for another 2 minutes. Remove from heat and rest for 5 minutes before slicing thinly.

4. Assemble the salad: Toss noodles with cucumber, carrot, mint, cilantro, chili, and peanuts. Top with sliced steak and serve immediately.

✨ Tip: Make the dressing and chop the vegetables ahead of time for a quick, weeknight-friendly dinner.