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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Friday, August 1, 2014

Asian Rice Noodle Salad with Steak Recipe

Here’s what you’ll learn:

  • Why skirt and flank steak are perfect for this dish
  • How to cut the steak to guarantee most tenderness
  • Nathan’s marinating method
  • How to cook mai-fun (skinny rice noodles) in 30 seconds
  • How to julienne a cucumber in 30 seconds

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This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, Geraldson Community Farms, and Sarasota Whole Foods  was months ago! I had wanted to highlight Geraldson’s certified organic produce grown on their 20 acres and the dedication to safe, healthy produce for our small town.

asian-noodles-steak-recipe-1But we’re currently in the middle of our choking-hot summer (so humid and hot that my eyelashes sweat) and that means it’s resting time for our fields. All of our local farms here close down or drastically reduce their growing, and I would like imagine that the teams of farmers and volunteers are off on vacation, enjoying their time off.

However, I know farmers are some of the most hard-working people…and I can’t think of a single farmer I know that takes long vacations. There’s always something that needs attention: equipment to fix, animals to tend to, fields to compost, work to be done.

I’ll have to wait until Fall, when they re-open, to show off their organic vegetables. In the meantime, let’s talk about STEAK!

Screen Shot 2014-07-31 at 12.53.42 PM
photo by the event photographer, B.Lively, at the Field to Fork dinner

asian-noodles-steak-recipe-3While Geraldson Community Farms provided all the produce for the dinner, Whole Foods here in Sarasota brought in the meat and their grillers.

I found out that Whole Foods’ meats are from animals that have never been raised with antibiotics or hormones. Also, their meats have a 5-step Animal Welfare rating system, so that you can easily identify how the animal was raised.

rice noodle salad with grilled skirt steak recipe

We chose to make this Rice Noodle Salad with Steak recipe from Whole Foods, but changed the recipe up a bit to suit our tastes.

Our family loves skirt steak and flank steak – it’s more tender (when cut properly), soaks up marinade faster (especially skirt), and the thinness of these cuts make for fast cooking.

Rice noodle salad with grilled steak recipe

 

Asian Rice Noodle Salad with Steak Recipe Video

Here’s our video, and Nathan’s tip for the best steak ever.

 

 

To make this a 20-Minute Meal

– Buy thin steak (like skirt steak) because it will cook faster. After adding the steak to the marinade, skip the waiting and proceed to grill/broil. You’ll still get a ton of flavor! *Bonus – massage the marinade into the steak like Nathan showed you in the video.

– Buy already-shredded carrots. Use a julienne tool to cut the cucumber.

– Use fine rice noodles (like I did in the video) – it cooks in 30 seconds.

Print

Asian Rice Noodle Salad with Steak Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
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-If you love spicy - add in a spoonful of Asian chile-garlic sauce to the dressing!
-I prefer using flank or skirt steak, 3/4" thickness. Make sure you slice ACROSS the grain (see video)
-Use any type of noodles you want - even thin spaghetti noodles or angel hair noodles. If you are using rice noodles, remember that they cook very quickly.

Ingredients:

2 cloves garlic, minced
1 small nub of fresh ginger, grated
2 tablespoons low-sodium soy sauce, divided
4 teaspoons toasted sesame oil
1 teaspoon brown sugar
1 (8-ounce) steak of your choice (skirt, flank, sirloin)
1 tablespoon rice vinegar
1 lime, juiced (1 tablespoon)
1 teaspoon sugar
1 tablespoon sesame seeds
1 cup shredded carrots
1 large cucumber, finely chopped
1 (8-ounce) package rice noodles
1/4 cup chopped peanuts

Directions:

1. To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.

2. To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well. 

3. Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done. 

4. Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
5. For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.

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9 Responses to “Asian Rice Noodle Salad with Steak Recipe”

  1. Joseph — 8/1/14 @ 2:18 pm

    Love your recipe. The steaks you recommended definitely are more tasty for this kind of salad. Besides, they are always lean and tender (if cut properly).

  2. JoAnne — 8/1/14 @ 6:12 pm

    OMG, this recipe is making me drool!!! I need some cute little helpers in the kitchen like yours. I have grumpy teenagers. Ugh!

  3. Rachel Cooks — 8/3/14 @ 3:53 pm

    YUM! I could (and would!) eat this daily!

  4. Barbara — 8/5/14 @ 12:23 pm

    That looks scrumptious! (Nathan, I think you’re fabulous!) I just found skirt steak for the first time ever in a meat counter two weeks ago, and I’ll look for it again when I shop next week. I made fajitas (marinated beforehand) with it and look forward to trying this next time. I can only shop on Social Security day, so waiting will be difficult, but I’ll get to enjoy it soon! Thank you, Jaden AND Nathan!

  5. Lauren — 8/5/14 @ 1:04 pm

    What an awesome video! This dish looks so tasty, and perfect for summer!

  6. Lea Andersen — 8/7/14 @ 9:41 pm

    Great dish. Any rice that’s mixed with different types of good ingredients is always delicious in my book.

  7. Chau — 8/11/14 @ 9:40 pm

    Am I missing something? The video at 2:13 shows the addition of the sauce and it is brown tinged but nothing in step 2 says what that might be…I’m going to assume soy sauce since I’m hungry now…

    Thanks.

  8. albert wilson — 8/23/14 @ 2:26 am

    The rice bowl salad is my favorite when I was assigned in Thailand for a vegetable carving seminar.

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