Description
This Spicy Asian Steak and Noodle Salad combines tender medium-rare steak with flavorful sauces, fresh vegetables, crunchy peanuts, and fragrant sesame seeds. Perfectly cooked rice noodles tossed in a tangy, spicy dressing make this dish a vibrant, satisfying meal inspired by Asian flavors. Ready in under 30 minutes, it’s a delicious blend of textures and tastes that’s ideal for weeknight dinners or entertaining.
Ingredients
Scale
Steak and Marinade
- 0.5 pound Steak
- 1 tablespoon Oyster Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Fish Sauce
Broth and Sauce
- 0.5 cup Beef Broth
- 1 tablespoon Sriracha
- 1 tablespoon Sweet Chili Sauce
- 1 tablespoon Rice Vinegar
Vegetables and Garnishes
- 1 bunch Scallion, thinly sliced
- 2 cups Bean Sprouts
- 0.5 cup Peanuts, chopped
- 1 tablespoon Sesame Seeds
- 1 Lime, cut into wedges
Noodles
- 8 ounces Rice Noodles
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain them well and set aside to cool.
- Prepare Vegetables and Garnishes: Thinly slice the scallions, chop the peanuts, and cut the lime into wedges to be used later as garnish and flavor enhancers.
- Make the Steak Sauce: In a small bowl, combine oyster sauce, fish sauce, and hoisin sauce. Mix thoroughly with a fork to create a marinade for the steak.
- Marinate the Steak: Coat both sides of the steak evenly with the prepared sauce mixture by dredging it back and forth to ensure full coverage.
- Cook the Steak: Heat a large skillet over medium-high heat with a small drizzle of oil. Place the steak onto the hot pan; it should sizzle immediately. Cook for 3-4 minutes per side until medium-rare and browned on the edges.
- Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for several minutes to allow juices to redistribute.
- Deglaze the Pan: To the same skillet, add any leftover steak sauce and beef broth. Stir and scrape the pan to deglaze, picking up browned bits for extra flavor. Turn off the heat afterward.
- Prepare Spicy Drizzle Sauce: In a separate small bowl, combine sriracha, sweet chili sauce, and rice vinegar. Adjust the spiciness by increasing sriracha or balancing with sweet chili sauce and vinegar to your taste.
- Slice the Steak: Once cooled slightly, slice the steak thinly against the grain to ensure tenderness.
- Toss the Noodles Salad: Add the rice noodles, sliced scallions, bean sprouts, and half of the chopped peanuts into the skillet with the beef sauce. Toss everything together to combine thoroughly. Taste and adjust seasoning with more beef broth, fish sauce, or hoisin sauce if desired.
- Assemble the Salad: Serve the noodle salad in bowls, topping each with sliced steak, a sprinkle of sesame seeds, remaining peanuts, and lime wedges. Drizzle with the spicy sauce prepared earlier.
- Enjoy: Serve immediately and enjoy the fresh, spicy, and savory flavors of this Asian-inspired steak and noodle salad.
Notes
- For best results, use a good quality flank or sirloin steak.
- Adjust the amount of sriracha to customize the spiciness level according to your preference.
- Rice noodles should be cooked just until tender; overcooking can make them mushy in the salad.
- You can substitute peanuts with cashews or almonds for different texture and flavor.
- Make sure to slice the steak against the grain for maximum tenderness.
- Leftover beef broth or sauce can be refrigerated for up to 2 days and used as a dipping sauce or to enhance other dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Asian steak salad, spicy noodle salad, rice noodle salad, steak recipe, quick Asian dinner, hoisin sauce, sriracha, beef salad
