Wednesday, June 15, 2011

Beef Noodle Salad Bowls

Finally!  I new recipe!  I have still been cooking and have lots of new recipes to share, I just haven't gotten around to blogging much lately.  It has been a difficult spring.  Our family has lost 2 very close family members and our town has been experiencing some major flooding {and still is}.  We have also been very busy with our kids' activities, as always. 

This recipe for Beef Salad Bowls was a perfect summertime meal.  I made it early in the day and threw it in the fridge.  When we got back home {late} from baseball it was ready to be eaten!  It is meant to be eaten cold {which would be perfect on a hot summer day}.  Unfortunately, we haven't really had any of those yet.  The day we ate this ended up being very cool, therefore I wasn't really in the mood for a a cold meal so I heated mine up.  This is also excellent warm.  My husband did eat his cold and loved it that way too.  I know we will be having this again!  It would also be a fun and different salad to bring to a gathering to share!

Beef Noodle Salad Bowls

1 whole Sirloin Steak, 1 Pound
Kosher Salt To Taste
1 1/8 cups Ponzo Or Regular Soy Sauce
4 1/4 Tablespoons Pure Sesame Oil
3 1/2 Tablespoons Olive Oil
3 1/2 Tablespoons Rice Wine Vinegar
1 1/2 teaspoon Hot Chili Oil--I couldn't find this anywhere, so I used Sriracha Sauce which worked well
3 cloves Garlic, Peeled And Minced Finely
1 Tbsp. Minced Fresh Ginger
3 Tablespoons Packed Brown Sugar
3/4 cups Sliced Green Onion
1 lb. Thin Spaghetti
Cilantro Leaves

Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.

In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.

When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.

Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover 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.

To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.


Source:  Adapted from The Pioneer Woman


  1. this sounds wonderful and I like how you can eat it cold or hot..perfect for those busy ball nights of summer! I have a recipe similar on my blog called Asian noodles and I think you would like it too..come check it out!

  2. This looks awesome! I shared this recipe on my blog post Must Try Tuesday.

    Thanks for sharing!




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