Asian Rice Noodle Salad With Steak Recipe
Experience the harmony of savory, sweet, and tangy flavors with this delectable sesame beef noodle bowl recipe. Succulent slices of marinated steak mingle with tender rice noodles, crisp shredded carrots, and refreshing cucumber, all tossed in a luscious sesame soy dressing. Garnished with a sprinkling of sesame seeds and crunchy peanuts, this dish is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 2 cloves garlic, minced
- 1 small nub of fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- 4 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 1 (8-ounce) steak of your choice (skirt, flank, sirloin)
- 1 tablespoon rice vinegar
- 1 lime, juiced (1 tablespoon)
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 1 cup shredded carrots
- 1 large cucumber, finely chopped
- 1 (8-ounce) package rice noodles
- 1/4 cup chopped peanuts
Instructions
- To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.
- To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well.
- Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done.
- Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
- For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.
Cook Time
10M
Prep Time
PT10M
Yield
4
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