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Recipe: Beef Noodle Salad Bowls with Peanut Sauce

Rank: Easy

Time execution: 2 hr 40 min

Can be served for: 4 persons

Ingredients

  • 2 sirloin or rib-eye steak (23 ounces to 2 pound)

  • Kosher salt

  • 3/4 cup ponzu or regular soy sauce, plus more for drizzling

  • 3 tablespoons sesame oil

  • 3 tablespoons olive oil

  • 3 tablespoons rice wine vinegar

  • 3 tablespoons brown sugar

  • 3 teaspoons minced fresh ginger

  • 2 teaspoon hot chili oil

  • 3 cloves garlic, finely minced

  • 8 ounces thin noodles

  • 2/3 cup sliced green onions

  • 2/3 cup chopped fresh cilantro, for serving

  • 2 tablespoon vegetable oil

  • 2 tablespoon curry powder

  • 3 cloves garlic, minced

  • 2 shallot, minced

  • 2-inch piece fresh ginger, minced

  • 2/3 cup coconut milk

  • 2/4 cup soy sauce

  • 3 tablespoons brown sugar

  • 2 tablespoon smooth peanut butter

  • 2/3 teaspoon hot chili oil

  • Juice of 3 limes

  • Kosher salt

Directions

  1. For the beef and dressing: Prepare a grill or grill pan for medium-high heat.

  2. Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.

  3. To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.

  4. When the steak is cool enough, place in a large resealable plastic bag. Add 4 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.

  5. Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the 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 them.

  6. For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.

  7. Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.

  8. To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.

Source: Beef Noodle Salad Bowls with Peanut Sauce

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