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Asian Noodle, Veggies and Beef

Asian noodle and beef salad is the perfect combination of flavors and textures. Brimming with colorful veggies, chewy noodles, and hearty strips of sirloin steak this salad eats like a meal.

Why You’ll Love This Asian Salad With Beef

Don’t be discouraged by the long list of ingredients, this beef noodle salad bowl comes together quickly and easily for a veggie-loaded, protein-rich meal in just minutes.

What I love about this noodle salad is the flexibility to add whatever veggies I have on hand. Even frozen veggies will work in a pinch if you haven’t had time to get to the grocery store. I often pick up a bag of frozen mixed Asian vegetables so that I can whip up this salad in just a few minutes.

This veggie salad is great for a weeknight meal and leftovers are perfect for lunch the next day.

Helpful Equipment To Make 

• Measuring cups and spoons
• Mixing bowl
• Cutting board and knife
• Spatula or flipper
• Cooking pan
• Skillet

Ingredients To Make Steak Noodle Salad

• 300 grams sirloin steak – cut into thin strips
• 250 grams of dried medium-size egg noodles
• 200 grams of broccoli cut into small florets
• 90 ml of dark soy sauce
• 2 tablespoons of corn flour
• 1 teaspoon of sesame oil
• 1 pinch of black pepper
• 1 pinch salt
• 1 thumb-sized piece of ginger minced
• 2 tablespoons of vegetable oil
• 3 garlic cloves minced
• 3 limes
• 1 red bell pepper sliced
• 1 red chili – finely chopped
• 4 spring onions (scallions) – chopped into 2cm pieces
• 1 tablespoon of Caster sugar or superfine sugar

To Serve:

• 1 teaspoon of finely chopped fresh chilies
• 1 teaspoon of chili flakes
• 2 spring onions (scallions) finely chopped

How To Make Steak Noodle Salad

Fill a large pot with salted water and bring to a boil over medium heat. Bring to a boil and prepare the noodles as directed on the package. Cook until they are al dente and not fully cooked as they will finish cooking when added to the vegetables.

Once the noodles are ready, quickly rinse them with cold water to remove any excess starch which will prevent them from sticking. Transfer them to a big serving bowl.

To cook the sirloin steak, heat 1 tablespoon of vegetable oil in a frying pan or wok. Cook until browned on both sides. Remove from the pan and set aside.

Mix soy sauce, sesame oil, black pepper, salt, lime juice, chili, and spring onions in a bowl or large jug. Set aside.

Add another tablespoon of vegetable oil to the frying pan or wok and cook the ginger and garlic until fragrant, around 30 seconds to 1 minute. Add the chopped broccoli and red peppers and turn the heat down to medium-low. Cook until the broccoli and peppers are softened but still crisp. You don’t want to overcook them or they will end up mushy.

Pour the soy sauce mixture into the pan with the broccoli and peppers and let it simmer for a few minutes until the sauce has reduced by approximately one-third. Once the sauce is reduced in quantity add the cooked noodles and mix thoroughly to warm them. Now you can add the cooked meat. Continue to heat, stirring the noodles so they don’t stick.

Portion into serving bowls and garnish with the spring onions, chopped fresh chilies, and chili flakes.

All About Steak Noodle Salad

This best Asian noodle salad is the perfect alternative to Chinese takeaway. Crisp fresh veggies and succulent beef over a bed of egg noodles is comfort food at its best. Sure to satisfy your craving for Asian food, hands down.

Variations

• Change up the vegetables – The great thing about these noodle salads is you can easily swap out the veggies and use whatever you have in the fridge. This salad would work well with snap peas, snow peas, asparagus, or anything else you can find. Try to use whatever is in season as it will likely taste the best.
• Make this salad vegetarian and use tofu or meat alternatives instead of the steak.
• Sprinkle the finished dish with toasted sesame seeds.

Tips and Tricks/Notes

• Make sure not to overcook the noodles or you will have a big soggy salad.
• Cook the vegetables until they just start to get soft. You want to have nice crispy veggies and not mushy veggies.
• Looking for a gluten-free salad option? Use tamari and rice noodles instead of soy sauce and egg noodles. Unless you can find gluten-free egg noodles. Rice noodles are by nature gluten-free.

How To Store

This Asian Noodle and Beef salad will keep for 3-4 days in the fridge but unfortunately, the veggies may get a little soft after a day or two. The salad will still taste okay, you may just not have the same texture as if you were eating freshly prepared.

Conclusion

This recipe for Asian Noodle and Beef salad is a hearty lunch or dinner any day of the week. You really can’t go wrong with fresh vegetables, hearty sirloin, and some noodles.

Asian Noodle & Beef Salad

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• Author: Sam
• Total Time: 20 minutes
• Yield: 4 1x

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Description

Asian noodle and beef salad is the perfect combination of flavors and textures. Brimming with colorful veggies, chewy noodles, and hearty strips of sirloin steak this salad eats like a meal.

Don’t be discouraged by the long list of ingredients, this beef noodle salad bowl comes together quickly and easily for a veggie-loaded, protein-rich meal in just minutes.

What I love about this noodle salad is the flexibility to add whatever veggies I have on hand. Even frozen veggies will work in a pinch if you haven’t had time to get to the grocery store. I often pick up a bag of frozen mixed Asian vegetables so that I can whip up this salad in just a few minutes.

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Ingredients

Units MUS Scale 1x2x3x

• 300 grams sirloin steak – cut into thin strips
• 250 grams of dried medium-size egg noodles
• 200 grams of broccoli cut into small florets
• 90 ml of dark soy sauce
• 2 tablespoons of corn flour
• 1 teaspoon of sesame oil
• 1 pinch of black pepper
• 1 pinch salt
• 1 thumb-sized piece of ginger minced
• 2 tablespoons of vegetable oil
• 3 garlic cloves minced
• 3 limes
• 1 red bell pepper sliced
• 1 red chili – finely chopped
• 4 spring onions (scallions) – chopped into 2cm pieces
• 1 tablespoon of Caster sugar or superfine sugar

To Serve:

• 1 teaspoon of finely chopped fresh chilies
• 1 teaspoon of chili flakes
• 2 spring onions (scallions) finely chopped

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Instructions

1. Over medium heat, fill a large pot with salted water, water, and salt. Bring to a boil. Noodles are prepared as directed on the package until they are al dente.
2. Drain and promptly rinse with cool water to eliminate the excess starch and prevent sticking. After that, transfer to a sizable bowl. Add the broccoli Cole slaw and carrots.
3. While the pasta is cooking, combine the Sriracha, rice vinegar, olive oil, honey, soy sauce, peanut butter, ginger, and garlic. Stir to blend after pouring over the bowl of noodles. Add the cilantro and peanuts and toss again. Serve with more Sriracha sauce.
4. Add the broccoli, red peppers, ginger, and garlic to the pan and reduce the heat to medium-low—Stir-fry for 2 to 3 minutes or until crispy but lightly cooked. Use a slotted spoon to scoop out of the pan.
5. Over a bowl, squeeze the limes, and then add the sugar, soy sauce, and chopped red pepper. Pour into the pan and thoroughly stir. Increase the heat to high and simmer the sauce for two to three minutes or until it has reduced by one-third. Add the cooked noodles and stir until the noodles are well warm. Add the cooked Meat, broccoli, peppers, and spring onions.
6. During the final two to three minutes of heating, stir the noodles often to avoid sticking. Dish out hot, and then top with spring onions, chopped red and green peppers, and chili flakes.

• Prep Time: 5
• Cook Time: 15
• Category: Dinner, Lunch, Salad
• Method: Stove
• Cuisine: Chinese

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