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This Asian noodle beef salad combines tender slices of sirloin with rice noodles and crisp vegetables, all tossed in a tangy Asian-inspired dressing. The combination creates a refreshing yet satisfying meal that works beautifully as a lunch or light dinner option.
I first made this recipe during a particularly hot summer when turning on the oven seemed unbearable. The cool noodles paired with the warm steak became an instant family favorite, and we now enjoy it year round when we crave something lighter but still substantial.
Ingredients
- Beef top sirloin steak: Choose a well marbled cut for the best flavor and tenderness
- Rice noodles: These delicate noodles absorb the dressing beautifully while staying light
- Zucchini: Adds freshness and subtle sweetness to balance the savory elements
- Carrots: Provide natural sweetness and satisfying crunch
- Celery: Brings refreshing crispness and subtle peppery notes
- Soy sauce: Use reduced sodium to control the saltiness while adding umami depth
- Lime juice: Fresh is best for bright acidity that wakes up the flavors
- Sugar: Balances the acidity and helps with caramelization on the beef
- Rice vinegar: Adds a gentle tang that complements the other Asian flavors
- Fresh gingerroot: The aromatic warmth is essential for authentic flavor
- Sesame oil: A small amount adds tremendous nutty depth to the dressing
How To Make Asian Noodle Beef Salad
- Create the dressing:
- Combine soy sauce, lime juice, sugar, rice vinegar, grated ginger, and sesame oil in a bowl and whisk thoroughly. Let the flavors meld while you prepare the other ingredients. The dressing can be made up to 2 days ahead and stored in the refrigerator.
- Prepare and grill the steak:
- Season the sirloin with freshly ground black pepper. Grill over medium heat with the lid closed, turning once during cooking. For medium rare, cook to 135°F internal temperature, about 6 minutes per side. For medium, cook to 140°F. Allow the steak to rest for a full 5 minutes before slicing thinly against the grain. This resting period is crucial for juicy meat.
- Cook the noodles:
- Prepare rice noodles according to package directions, which typically involves soaking in hot water rather than boiling. Once tender, drain thoroughly and rinse under cold water to stop the cooking process and remove excess starch. Drain again completely to prevent a watery salad.
- Assemble the salad:
- In a large bowl, combine the prepared noodles, julienned zucchini, thinly sliced carrots, sliced celery, and the sliced steak. Pour the prepared dressing over everything and toss gently but thoroughly to ensure all components are evenly coated. The warm beef will slightly wilt the vegetables, creating the perfect texture contrast.
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The fresh ginger is my absolute favorite ingredient in this recipe. I keep a knob in the freezer and grate it while still frozen for the most intense flavor. My family knows dinner is going to be special whenever they smell that distinctive gingery aroma filling the kitchen.
Make Ahead Options
This salad is perfect for preparing components ahead of time. The dressing can be mixed and refrigerated for up to 3 days. You can also julienne the vegetables and store them in cold water in the refrigerator to maintain crispness. The noodles can be cooked, rinsed, and stored with a small amount of sesame oil to prevent sticking. When ready to serve, simply grill the steak, slice it, and combine everything together for a quick meal.
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Ingredient Substitutions
This recipe is wonderfully adaptable to what you have on hand. If sirloin is unavailable, flank steak or even thinly sliced chicken breast works beautifully. For a vegetarian version, substitute the beef with extra firm tofu that has been pressed and grilled. The vegetables are equally flexible. Bell peppers, snow peas, or cucumber can replace or supplement any of the vegetables listed. Brown rice noodles can substitute for white rice noodles for added fiber and nutrients. If you prefer a spicier dish, add a teaspoon of sriracha or sambal oelek to the dressing.
Serving Suggestions
This vibrant salad makes a complete meal on its own, but there are several ways to enhance your dining experience. For a more formal dinner, serve smaller portions as a starter before a main course. To stretch the meal for a larger crowd, offer it alongside steamed dumplings or spring rolls. For added texture, sprinkle with chopped peanuts or cashews before serving. Fresh herbs like cilantro, mint, or Thai basil make excellent garnishes that add another dimension of flavor.
Frequently Asked Questions
- → What type of beef works best for this salad?
The recipe uses beef top sirloin steak, which is flavorful and tender. Other options like flank steak or skirt steak can also be used.
- → How do I ensure tender beef for the salad?
Grill the beef to medium-rare or medium doneness (135°F-140°F) and let it rest for 5 minutes before slicing against the grain for the best texture.
- → Can I substitute the rice noodles?
Yes, you can use other thin noodles like glass noodles or even zucchini noodles for a low-carb alternative.
- → How do I make the salad gluten-free?
Ensure that the soy sauce used is labeled gluten-free. You can also substitute with tamari or coconut aminos for a gluten-free version.
- → Can I store leftovers of this salad?
Yes, store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the noodles may absorb the dressing, so you may want to add a bit more dressing before serving.