Thai Steak Salad

Serves 4

1 package rice strings
3 tbsp rice vinegar
2 tbsp olive oil
1/2 lb flank or chuck steak, trimmed
Kosher salt and pepper
4 oz shitake mushrooms, stems removed, caps sliced
4 oz snow peas, thinly sliced lengthwise
3 tbsp minced garlic
1 small red chile pepper, thinly sliced
1 tbsp ginger, grated
1 cup cilantro

1.  Cook rice strings according to package directions.  Strain, rinse with cold water, place in large serving bowl.  Toss strings with vinegar.

2.  Salt and pepper both sides of steak.  Add 1 tbsp of oil to cast iron skillet.  Cook steak over medium high heat about 5 minutes on each side.  Transfer to a cutting board.  After resting (to seal in juices) thinly slice and add to serving bowl with rice strings.

3.  Wipe and residue from skillet.  Add 1 tbsp of oil.  sauté' mushrooms, snow peas, garlic, chile pepper, and ginger.  Once snow peas are tender, transfer to serving bowl with strings & steak.

4. Add cilantro to serving bowl and toss all ingredients and serve.

345 Calories