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Beef and rice noodle salad with arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soak the rice noodles

In a small sauce pot, bring 6 cups water to a boil. Remove from the heat. Add the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles and rinse them under cold water, then return them to the pot and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles soak, prepare the remaining ingredients.

Prep the kale

Zest and juice 1 lime into a large bowl.
Cut the remaining lime into wedges for garnish.
Strip the kale leaves from the stems; coarsely chop the leaves.
Divide the sambal oelek into two equal portions; set aside half for the steak.

To the bowl with the lime zest and juice, add the kale, arugula pesto, and up to half the sambal oelek and gently massage the leaves (if using the sambal oelek, wash your hands after handling). Let stand while you prepare the rest of the meal.

Cook the steak

Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Remove from the heat and stir in as much of the remaining sambal oelek as you like. Transfer the steak to a plate.
While the steak cooks, finish the salad.

Finish the salad

Cut the grape tomatoes in half.
Strip the mint leaves from the stems; coarsely tear the leaves.
Coarsely chop the cilantro for garnish.

Add the noodles, tomatoes, mint, and carrots to the bowl with the kale and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the salad to individual plates, top with the steak, and garnish with the cilantro. Serve with the lime wedges.

Kids Can!

Measure the water for the noodles.
Juice the lime.
Strip and tear the mint leaves.
Toss the noodle salad.
Set out the meal.

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Beef and rice noodle salad with arugula pesto

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound flat rice noodles
2 limes
1 bunch kale (about ½ pound)
1 tablespoon sambal oelek (optional)
Sun Basket arugula pesto (baby arugula - walnuts - fresh garlic - olive oil - salt)
1 pound top sirloin steak strips
1 cup grape tomatoes
6 or 7 sprigs fresh mint
3 or 4 sprigs fresh cilantro
3 ounces shredded carrots

Chef's Tip

Instead of soaking the rice noodles, you can boil them like pasta: Bring a medium sauce pot of water to a boil. Add the noodles and cook, stirring occasionally to prevent sticking, until just tender, 2 to 4 minutes, then drain and rinse under cold water.

Nutrition per serving

Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 53g (82% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 15g, Saturated Fat: 11g (55% DV), Cholesterol: 85mg (28% DV), Sodium: 610mg (25% DV), Carbohydrates: 47g (16% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.