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Recipe: beef noodle salad bowls

beef noodle salad bowls recipe image
Beef noodle salad bowls serving suggestion

beef noodle salad bowls

Ingredients

  • 1 whole sirloin steak, 3/4 to 1 pound
  • kosher salt to taste
  • 3/4 cup Ponzo or regular soy sauce
  • 3 tablespoons pure sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hot chili oil (less if you can't handle the heat)
  • 2 cloves garlic, peeled and minced finely
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons packed brown sugar
  • 1/2 cup sliced green onion
  • 8 ounces Thin Noodles (I used thin spaghetti or angle hair pasta)
  • cilantro leaves

Directions

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside. In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste. When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed. Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve. To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them. Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.

Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve.

To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.

Steaks |  Salads