Beef Noodle Salad Bowls with Peanut Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 51
- Saturated Fat
- 17
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 32
- Cholesterol
- 107
- Sodium
- 3572
- Total: 2 hr 40 min (includes chilling time)
- Active: 40 min
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.