Asian Steak And Noodle Salad Recipes

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ASIAN STEAK AND NOODLE BOWL



Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories     Main Dish Recipes     Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

  • Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
  • Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
  • Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
  • Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
  • Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

ASIAN STEAK AND NOODLE SALAD



Asian Steak and Noodle Salad image

Provided by Melissa Roberts-Matar

Categories     Beef     Fruit     Garlic     Ginger     Leafy Green     Herb     Nut     Pasta     Vegetable     Apple     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For steak
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Special Equipment
an adjustable-blade slicer

Steps:

  • Marinate and grill steak:
  • Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  • Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  • Assemble salad while steak rests:
  • Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  • Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  • Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  • Thinly slice steak across the grain.
  • Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
  • *Found in Asian markets and uwajimaya.com.

ASIAN BEEF AND NOODLE SALAD



Asian Beef and Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 8

1 pound beef Top Round Steak, cut 1 inch thick
8 ounces uncooked whole wheat thin spaghetti
8 ounces sugar snap peas
2 cups shredded carrots
Salt and pepper
2 tablespoons toasted sesame seeds (optional)
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce

Steps:

  • 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

GINGER GARLIC STEAK AND NOODLE SALAD



Ginger Garlic Steak and Noodle Salad image

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!

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

  • 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.
  • 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.
  • For the salad: Cook the udon noodles according to the package instructions.
  • 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.
  • 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.
  • Divide the salad and steak among plates. Serve with lime wedges.

ASIAN STEAK AND NOODLE SALAD



Asian Steak and Noodle Salad image

It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes

Provided by Bluarcher505

Categories     Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lbs flank steaks
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons asian fish sauce
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup thinly sliced shallot (2 medium)
8 ounces dried vermicelli, rice-stick noodles*
2 medium granny smith apples
7 ounces asian mixed salad greens (16 cups loosely packed, see cooks' note, below)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup dry roasted salted peanut, chopped (sometimes labeled "cocktail peanuts")

Steps:

  • Special equipment: an adjustable-blade slicer
  • Marinate and grill steak:.
  • Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  • Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  • Assemble salad while steak rests:.
  • Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  • Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  • Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  • Thinly slice steak across the grain.
  • Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
  • Cooks' notes:.
  • • Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
  • • If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
  • • Dressing can be made 3 hours ahead and kept, covered, at room temperature.
  • *Found in Asian markets and uwajimaya.com.

Nutrition Facts : Calories 625.4, Fat 22.8, SaturatedFat 6.7, Cholesterol 62, Sodium 2697.4, Carbohydrate 62.5, Fiber 4.5, Sugar 24.6, Protein 44.4

ASIAN NOODLE & BEEF SALAD



Asian Noodle & Beef Salad image

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

Steps:

  • For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.

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