Beef Noodle Salad Bowls with Peanut Sauce

  • Level: Easy
  • Total: 2 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 4 servings
Save Recipe

Ingredients

Beef and Dressing:

1 sirloin or rib-eye steak (12 ounces to 1 pound)

Kosher salt

3/4 cup ponzu or regular soy sauce, plus more for drizzling

3 tablespoons sesame oil 

2 tablespoons olive oil 

2 tablespoons rice wine vinegar 

2 tablespoons brown sugar 

2 teaspoons minced fresh ginger 

1 teaspoon hot chili oil 

2 cloves garlic, finely minced

8 ounces thin noodles 

1/2 cup sliced green onions

1/2 cup chopped fresh cilantro, for serving 

Peanut Sauce:

1 tablespoon vegetable oil

1 tablespoon curry powder 

2 cloves garlic, minced 

1 shallot, minced 

1-inch piece fresh ginger, minced 

1/2 cup coconut milk 

1/4 cup soy sauce 

2 tablespoons brown sugar 

1 tablespoon smooth peanut butter 

1/2 teaspoon hot chili oil 

Juice of 2 limes 

Kosher salt 

Directions

For the beef and dressing: Prepare a grill or grill pan for medium-high heat.

Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.

To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.

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

Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the 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 them.

For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.

Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.

To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.

Crunchy Noodle Salad

Healthy Peanut Soba Noodles with Vegetable Salad

Beef Stroganoff over Buttered Noodles

Chilled Peanut Chicken Noodle Salad

👩‍🍳 What's Cooking