Katie Lee Biegel makes her Ginger Garlic Steak and Noodle Salad, as seen on The Kitchen, Season 31.
Recipe courtesy of Katie Lee Biegel

Ginger Garlic Steak and Noodle Salad

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  • Level: Intermediate
  • Total: 6 hr (includes marinating time)
  • Active: 45 min
  • Yield: 6 to 8 servings
One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!





  1. For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
  2. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
  3. For the salad: Cook the udon noodles according to the package instructions.
  4. In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
  5. In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
  6. Divide the salad and steak among plates. Serve with lime wedges.

Cook’s Note

Use spaghetti if you can’t find udon noodles.