Rice Noodle Salad with Asian-Style Beef

Rice Noodle Salad with Asian-Style Beef

Serves 4
This Asian inspired salad features complex flavors with slices of tender, marinated beef. Scallions, carrots, cucumber and chewy rice noodles are tossed in a light rice vinegar-sherry dressing. Serve atop whole leaves of butter lettuce. Leftovers offer a delicious cold lunch option the following day.
  • 2 tablespoons gluten-free tamari soy sauce
  • 4 teaspoons toasted sesame oil
  • 1 teaspoon brown sugar
  • Pepper to taste
  • 1 (8-ounce) piece steak, such as New York strip, rib eye or sirloin
  • 1 (8-ounce) package flat rice noodles
  • 2 green onions, finely chopped
  • 1 cup finely chopped or shredded carrots
  • 1 cup chopped cucumbers
  • 2 tablespoons sherry
  • 2 tablespoons rice vinegar
  • 2 teaspoons mirin
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon lightly toasted sesame seeds
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Put tamari, 1 teaspoon of the sesame oil, sugar, and pepper into a wide, shallow dish and stir to make a marinade. Add steak, turn to coat all over, cover and refrigerate for 2 hours or overnight.

Prepare noodles according to package directions, cooking for use in salads. Be sure to taste the noodles to make sure they are done to your liking. Drain noodles, run under cold water, then toss with 1 teaspoon of the sesame oil in a large bowl to prevent any sticking. Add green onions, carrots, and cucumbers, toss well and set aside.

Grill or broil steak for 4 to 6 minutes per side, or until done to your liking. Let the steak rest for 5 minutes, then thinly slice and add to bowl with noodles.

Whisk sherry, rice vinegar, remaining 2 teaspoons sesame oil, mirin, salt, and pepper together in a bowl to make a dressing. Pour dressing over steak and noodles and toss gently to coat. Garnish with sesame seeds and serve.
Nutritional Info: 
Per Serving: 250 calories (100 from fat), 11g total fat, 2.5g saturated fat, 50mg cholesterol, 610mg sodium, 19g carbohydrates, (2 g dietary fiber, 4g sugar), 19g protein.
Special Diets: 

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