Thai Noodle Steak Salad Recipes

THAI BEEF NOODLE SALAD

"When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments," notes Patricia Morgan of Haines, Alaska. "It's best chilled overnight."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

Thai Beef Noodle Salad image

Steps:

For dressing, combine the first 10 ingredients in a blender; cover and process until blended. , Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

Nutrition Facts : Calories 367 calories, Fat 13g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 880mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces uncooked spaghetti
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas, thawed
1 cup julienned sweet red pepper
1 cup julienned zucchini
1/2 cup thinly sliced celery
1 pound boneless beef sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds, toasted

THAI STEAK AND NOODLE SALAD

Categories Salad Beef Quick & Easy

Yield 5

Number Of Ingredients 28

THAI STEAK AND NOODLE SALAD image

Steps:

Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature. Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside. Cook Steak Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside. Salad Toss the cooked egg noodles with 2 tablespoons of dressing and put them into a large bowl. Put all the salad ingredients, except peanuts, into the bowl with the noodles. Toss with the rest of the dressing. Add the steak. Toss. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!

Ingredients

1½ pounds filet mignon or other good quality steak
Marinade
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, pressed
1 teaspoon brown sugar
Dressing
⅓ cup fresh lime juice
4 tablespoons orange juice
2 tablespoons Thai fish sauce
2 tablespoons light brown sugar
2 teaspoons Sriracha chili sauce
3 large cloves garlic, pressed
4 tablespoons neutral flavored oil such as Canola
½ teaspoon sesame oil
Salad
4 ounces Chinese egg noodles (cook per package directions, drain & cool)
6 cups thinly sliced napa cabbage (1/2 a cabbage)
2 generous handfuls of baby arugula
½ cup packed thai basil leaves or regular basil leaves, slivered or torn
3 tablespoons chopped cilantro
8-10 cherry tomatoes or grape tomatoes, halved
1 small carrot, shredded or julienned
1 ripe mango, pitted and sliced
2 avocados, peeled, pitted and cut into bite sized pieces
½ cup chopped scallions, white part plus 2 inches of green (1 bunch)
1 cup roughly chopped peanuts (put peanuts in a plastic baggy. Bang lightly a few times with a hammer or rolling pin)

GINGER GARLIC STEAK AND NOODLE SALAD

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

Ginger Garlic Steak and Noodle Salad image

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.

Ingredients

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