Description
This Thai steak bowl features tender lime-ginger marinated steak served over rice noodles with crisp romaine, quick-pickled carrots, and fresh herbs. Crushed peanuts add the perfect finishing crunch to this bright and refreshing Thai-inspired meal.
Ingredients
Scale
For the steak marinade:
- Juice of 3 limes
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 2 garlic cloves, grated
- 1 teaspoon sesame oil
- Salt, to taste
- 1 lb sirloin steak
- 1 tablespoon olive oil
For the pickled carrots:
- ¾ cup apple cider vinegar (or white vinegar)
- ½ cup water
- ¼ cup sugar
- 3–4 large carrots, julienned or shaved into ribbons
Other ingredients:
- 8 oz rice noodles
- 1 head romaine lettuce, chopped
- ¼ cup crushed peanuts
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
Instructions
- Marinate the steak.
In a medium bowl, whisk together lime juice, sugar, fish sauce, grated ginger, garlic, sesame oil, and salt. Place the steak in a resealable bag or shallow dish, pour the marinade over it, and coat evenly. Refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). - Prepare the pickled carrots.
In a small saucepan, bring vinegar, water, and sugar to a simmer. Stir until sugar dissolves, then pour over the julienned carrots in a heatproof jar or bowl. Let sit for at least 20 minutes while you prepare the rest of the bowl. These can be made ahead and kept in the fridge for up to 2 weeks. - Cook the noodles.
Boil the rice noodles according to package directions, usually 5–6 minutes. Drain and rinse under cold water to stop the cooking. Toss lightly with a drizzle of sesame oil to prevent sticking. - Cook the steak.
Heat olive oil in a skillet or grill pan over medium-high heat. Remove the steak from the marinade and pat dry. Sear 3–4 minutes per side for medium-rare, or to your desired doneness. Rest for 10 minutes, then slice thinly against the grain. - Assemble the bowls.
Divide the rice noodles among bowls. Add chopped romaine lettuce, pickled carrots, and sliced steak. Top with fresh mint, cilantro, and crushed peanuts. Drizzle with a bit of leftover pickling liquid or lime juice for extra zing.
Notes
This bowl is all about balance — bright acidity, tender steak, and crisp vegetables. For best results, marinate the steak for at least 30 minutes but not longer than 4 hours (the lime juice can start to toughen the meat). If you prefer a bolder flavor, add a pinch of chili flakes or a splash of sriracha to the marinade.