Grilled Thai Steak Noodle Bowl Recipes

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.

Steps:

• Bring a large pot of water to a boil. Meanwhile, preheat a grill to medium high and line one side with foil. Pound the steak between 2 pieces of plastic wrap until 3/4 inch thick; cut in half lengthwise. Stir 1 tablespoon vegetable oil and the curry paste in a small bowl and spread all over the steak.
• Add the rice noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Snip the noodles into pieces with kitchen shears.
• Brush the uncovered side of the grill with vegetable oil. Toss the bell peppers and green beans with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper and place on the foil. Grill the vegetables, stirring, until charred, about 10 minutes. Meanwhile, season the steak with salt and pepper and cook on the other side of the grill until marked, 4 to 5 minutes per side for medium rare; transfer to a cutting board. Chop the vegetables.
• Whisk the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, chili-garlic sauce and 2 tablespoons water in a large bowl. Add the rice noodles, vegetables and basil; season with salt and pepper and toss. Divide among plates. Thinly slice the steak and add to the plates.

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

Steps:

• To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
• Cook noodles according to package directions.
• Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
• To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of Sriricha, if using.

Steps:

• Drain pineapple slices; reserve 1/2 cup juice.
• Combine reserved juice, soy sauce, garlic, ginger and pepper in a large, shallow, non-metallic dish. Add steak, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
• Grill or broil steak, brushing occasionally with reserved marinade, 9 to 10 minutes on each side or until meat is desired doneness. Add pineapple slices the last 10 to 15 minutes of grilling, or until golden brown. Discard any remaining marinade. Cut steak into thin slices.
• Spread mayonnaise evenly over rolls. Evenly layer bottom halves of rolls with steak, cucumber, pineapple slices and cilantro. Place top halves over layer halves.

Steps:

• In 1-cup microwavable measuring cup, stir together soy sauce, brown sugar, oil, lime juice, fish sauce, gingerroot and pepper flakes.
• In large nonmetal dish or resealable food-storage plastic bag, place beef and 3 tablespoons of the soy sauce mixture. (Cover and refrigerate remaining soy sauce mixture for dressing). Turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 4 hours to marinate.
• Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning halfway through grilling, until desired doneness. Let stand 5 minutes; cut into thin strips. Cut strips into 1- to 1 1/2-inch lengths.
• Meanwhile, in 2-quart saucepan, heat 6 cups water to boiling. Add rice stick noodles; cook 2 to 3 minutes or just until tender (do not overcook). Rinse in cold water until cool; drain. Cut noodles with kitchen scissors into 3- to 5-inch lengths.
• Using wire whisk, mix peanut butter into remaining soy sauce mixture to make dressing. If necessary, microwave mixture uncovered on High 15 to 20 seconds to blend in peanut butter.
• In large bowl, place noodles, beef, carrots, bell pepper and onions. Toss with dressing until noodles are evenly coated. Sprinkle with peanuts. Serve immediately.