Asian Steak and Noodle Salad Recipe

Prep Time Cook Time Serves
10m 15m Serves 4

This is a great way to use up any leftover steak or roast beef.


For the dressing:
  • 3 tablespoons soy sauce
  • 1½ teaspoons mirin
  • 1½ teaspoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon light olive oil
  • 2 teaspoons fish sauce
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons sugar
  • 1 small red chili, seeded and finely chopped (optional)
For the salad:
  • 8 ounces rice noodles
  • 2 tablespoons canola oil
  • 1 one-pound boneless sirloin steak, about 1-inch thick
  • salt and black pepper, to taste
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup salted peanuts, roughly chopped


Whisk all of the dressing ingredients together in a small bowl until well combined. Set aside.
Bring a large pot of water to a boil. Add the rice noodles to the boiling water and cook according to the package instructions. Drain and rinse the noodles under cold water. Transfer the noodles to a large bowl and toss with three-quarters of the dressing. Set aside and reserve the remaining dressing.

Preheat a 10-inch skillet over high heat until very hot. Add the canola oil and swirl the pan to evenly coat the bottom. Using paper towels, dry the steak and season generously with salt and pepper on both sides. Add the steak to the skillet and cook on high, without moving, for 4-5 minutes. Flip and cook until desired doneness, about 4 minutes more for medium rare (depending on the thickness of the steak). Remove steak from the skillet and allow to rest for 5-10 minutes before cutting into thin slices.

Transfer the dressed noodles to a large platter and arrange the sliced steak over top. Drizzle with any accumulated juices from the steak and the remaining dressing. Sprinkle with the cilantro and peanuts.

Check out the video below to see Sarah make this delicious salad.



Related Recipes