Step 1Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef Ribeye Steaks Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Step 2Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 3Meanwhile, prepare noodles according to package directions; drain well.
Step 4Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.
Nutrition information per serving, using ribeye: 473 Calories; 153 Calories from fat; 17g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 48 mg Cholesterol; 1121 mg Sodium; 59 g Total Carbohydrate; 2.9 g Dietary Fiber; 24 g Protein; 4.3 mg Iron; 6.7 mg NE Niacin; 0.6 mg Vitamin B6; 1 mcg Vitamin B12; 4.2 mg Zinc; 26.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.