A quick Asian marinade gives Ribeye Steak big flavor in this easy rice noodle salad.
Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, prepare noodles according to package directions; drain well.
Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 473 Calories; 17g Total Fat; 3g Saturated Fat; 7g Monounsaturated Fat; 48mg Cholesterol; 1121mg Sodium; 59g Total carbohydrate; 24g Protein; 4.3mg Iron; 6.7mg Niacin; 0.6mg Vitamin B6; 1mcg Vitamin B12; 4.2mg Zinc; 26.7mcg Selenium; 2.9g Fiber.