Asian Rice Noodle Salad With Steak Recipe
This flavorful Asian noodle bowl recipe combines marinated steak with rice noodles, crunchy vegetables, and a tangy dressing. The tender steak is infused with garlic, ginger, soy sauce, and sesame oil, creating a delicious umami flavor. Tossed with fresh vegetables, noodles, and a zesty dressing made with rice vinegar and lime juice, this dish is a perfect balance of textures and flavors. It's a satisfying and easy meal that's sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 2 cloves garlic, minced
- 1 small nub of fresh ginger, grated
- 2 tablespoons low-sodium soy sauce, divided
- 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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