Jennifer Fisher of The Fit Fork is an award-winning recipe creator, food & fitness blogger, healthy cooking coach, spokesperson and competitive runner. Jennifer offers ways to quickly and confidently prepare healthy, well-balanced meals with delicious taste. She can be found on Facebook, Twitter, Pinterest and Instagram.
When it comes to preparing fast and flavorful meals that support my family’s active lifestyle, grilling is my go-to cooking method. Grilling allows me to create delicious dishes that bring out the natural goodness of lean proteins and fresh seasonal produce instead of covering it up with bad-for-you sauces and breading. My recipe for Seared Beef & Mango Thai Noodle Salad is a light and healthy entrée that makes the most of nature’s abundance – and my time!
I have always enjoyed grilling out in the backyard, but often the weather or busy weeknights make this option less than ideal. In these cases, my Searing Grill from Hamilton Beach comes to the rescue, getting the job done quickly and with very little clean up because the grates can be popped in the dishwasher. Whether I’m in my own kitchen or making dinner in our vacation home, the portable Searing Grill is a proven performer – which is more than I can say for a charcoal grill bombarded by ocean breezes.
Lean beef is one of my favorite meats to grill and I have come to rely on the protein, iron, B vitamins and other essential nutrients to support my performance and recovery as a competitive runner and fitness enthusiast. These nutrients are also vital for the brain and muscle power of my three growing boys. I used top sirloin in my salad because it’s one of the leanest cuts around, with 6.5 grams of fat per 3 oz serving – earning it the Heart Check-Mark, an endorsement by the American Heart Association.
When grilling a steak it’s important to get a hot sear on the outside; this process locks in tenderness, enhances flavor and makes appetizing grate marks on the outside. This technique is super simple to achieve with the Searing Grill. Just remember to only flip the steak once halfway through cooking and allow the meat to rest for 5-10 minutes before slicing.
The juicy beef, sweet mango (grilled fruit is delicious) and cool crisp vegetables are easy to prepare, and it’s inviting enough to serve for an impromptu patio party this time of year. Another perk is the thread-thin rice noodles only need to soak in water for a few minutes, meaning the oven and stovetop won’t warm up the house – and that’s a cool thing in the heat of summer!
- 1 ½ tablespoons fish sauce
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons olive oil
- 2/3 cup fresh lime juice
- 2 teaspoons hot red chili pepper sauce (like sriracha)
- 1 teaspoon red pepper flakes
- 1 pound top sirloin steak, 1” thick
- 4 ounces dried brown rice vermicelli noodles
- 1 mango, peeled and cut into ½” thick spears
- 1 bunch green onions, trimmed to 6”
- ½ English cucumber, thinly sliced
- ½ red onion, peeled and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- ¼ cup chopped fresh basil leaves, packed
- ¼ cup chopped fresh cilantro leaves, packed
- Lime slices
- In medium bowl, whisk together fish sauce, soy sauce, olive oil, lime juice, red chili sauce and red pepper flakes.
- Place sirloin steak in plastic zip-top bag and pour in approximately ½ cup of soy sauce mixture; reserve remainder for salad dressing. Marinate steak in the refrigerator for 30 minutes.
- Soak brown rice noodles in a large bowl of hot water for approximately 5 minutes or until softened enough to eat. Drain and rinse with cool water.
- Remove steak from bag and discard marinade. Set Searing Grill to “SEAR” setting and wait for green indicator light. Place steak on grill; lower lid.
- Grill steak approximately 4 minutes per side, flipping once to create distinct sear marks. Remove steak from grill when desired doneness is reached; allow to rest on platter for 5 -10 minutes.
- While steak is resting, grill mangos on “SEAR” setting for 2 minutes per side and green onions for 1 minute per side.
- Toss together noodles, cucumber, onion, pepper, basil and cilantro with reserved dressing.
- Slice the steak very thinly across the grain and place over noodle mixture on platter. Garnish with lime slices and serve.
- The USDA recommends you “cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”
The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.