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Southeast Asian Steak Salad


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2 beef ribeye steaks, cut 3/4 inch thick (about 8 to 10 ounces each)

1 package (6 to 8 ounces) vermicelli rice noodles

3 cups thinly sliced romaine lettuce

1 cup fresh bean sprouts

1 cup packaged matchstick carrots

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

4 slices lime (optional)

Fresh cilantro or mint sprigs (optional)

1/2 cup reduced-sodium or regular teriyaki sauce

1/4 cup fresh lime juice

3 tablespoons honey

3 tablespoons vegetable oil

1 tablespoon sesame oil

1 teaspoon chili garlic sauce

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