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
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.
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.
Asian Rice Noodle Salad with Steak Recipe
- 2 cloves garlic, minced
- 1 small nub of fresh ginger, grated
- 2 tablespoons low-sodium soy sauce, divided
- 4 teaspoon 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 chopped peanuts
- 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.
- 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.
- Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done.
- Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
- For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.
Love the video. Nathan was a great helper. Thank you
This looks so good – I will be making it tomorrow only because it is too late to shop tonight! And I agree with Nathan on the best way to marinade as I do the same thing myself!
Love this recipe. I will make this for sure! BTW I love your new website design too!
The rice bowl salad is my favorite when I was assigned in Thailand for a vegetable carving seminar.
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…
Great dish. Any rice that’s mixed with different types of good ingredients is always delicious in my book.
What an awesome video! This dish looks so tasty, and perfect for summer!
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!
Thank you Ms. Barbara! Have a good day! -Nathan
YUM! I could (and would!) eat this daily!
OMG, this recipe is making me drool!!! I need some cute little helpers in the kitchen like yours. I have grumpy teenagers. Ugh!
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).