This bright and zesty Thai recipe packs a ton of flavor and satisfaction into every bite.

Flank steak is one of the leanest cuts of beef, lower in fat than other cuts while still being protein rich. A quick marinade and a fast sear will coax the maximum amount of flavor out of the steak, which pairs perfectly with lightly dressed rice noodles.

Cilantro can help remove heavy metals from the blood, and also can balance blood sugar levels, while mint boosts digestion and basil acts as an anti-inflammatory. Gluten free, dairy free, and protein packed, this recipe caters to a wide swathe of dietary needs, making it ideal for entertaining.

You might want to prepare a double batch—it makes for delicious leftovers!

Serves: 4
Total Time: 30 minutes

Salad Ingredients:

  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1-pound flank steak (swap in shrimp, chicken, or tofu if desired)
  • 4 ounces rice vermicelli noodles (brown rice version if you can find it)
  • 1 small handful Thai basil leaves, chopped
  • 1 small handful mint leaves, chopped
  • 1 small handful cilantro leaves, chopped
  • Thinly sliced cucumbers and radishes, to serve


Dressing Ingredients:

  • 4 tablespoons tamari or soy sauce
  • 2 tablespoons honey or maple syrup or coconut sugar
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, microplaned or finely minced
  • 1 teaspoon sesame oil
  • 1 red serrano chili, finely minced (remove seeds for a milder flavor)
  • 3 tablespoons extra virgin olive oil
  • The juice and zest of 1 lime



  1. Whisk together the tamari and rice vinegar in a shallow bowl, and coat the steak in the marinade while you continue with the recipe.
  2. To prepare the noodles, place them in a heatproof bowl and cover them with boiling water. Allow them to cook for 4-6 minutes, until tender. Drain and rinse the noodles and set aside.
  3. Whisk the dressing ingredients together in a large bowl. Add more tamari or lime juice or sesame oil to taste if needed. Toss the noodles into the dressing, along with the chopped herbs, reserving a few for garnish if desired. Set aside while you cook the steak.
  4. Heat a cast iron or heavy duty pan over medium-high heat. Add a splash of oil, then the flank steak. Cook undisturbed for 4 minutes, then flip and cook an additional 3 minutes for medium-rare steak. Remove from the pan to a cutting board and allow to rest for at least 5 minutes.
  5. After the steak has rested, slice it thinly against the grain (using a serrated knife helps). To serve, arrange the steak over the noodles, top with the cucumber and radish slices, and any extra herbs. Enjoy this recipe warm or at room temperature.

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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