Beef Noodle Salad Bowls

(from castro15’s recipe box)

Categories: Asian


  • 1 lb. sirloin or rib-eye steak
  • Kosher salt
  • Dressing:
  • 3/4 cup ponzo sauce or regular soy sauce, plus more for drizzling
  • 3 tbsp toasted sesame oil
  • 2 tbsp olive oil
  • 2 tbsp rice vinegar
  • 2 tbsp packed brown sugar
  • 2 tsp minced fresh ginger
  • 1 tsp hot chili oil
  • 2 garlic cloves, finely minced
  • Noodles and Fixins:
  • 8 oz. thin noodles, cooked and drained
  • 1/2 cup sliced green onions
  • Peanut Sauce:
  • 1 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1 shallot, minced or 2 tbsp minced onion
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tbsp packed brown sugar
  • 1 tbsp smooth peanut butter
  • 1/2 tsp hot chili oil
  • Juice of 2 limes
  • Kosher salt


  1. Prepare a grill over medium-high heat. Season both sides of the steak with salt. Grill the steak on one side for about 2 minutes, then cook it on the other side for another 2-2 1/2 minutes for medium-rare. Remove it to a plate to cool.

  2. Make the dressing: Combine the ponzo sauce, sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl.

  3. Whisk to combine, then taste and adjust the flavors and seasonings. Add a little more hot chili oil if you like to walk on the wild side!

  4. When the steak is cool enough, place it in a large Ziploc bag. Add 3 tbsp of the dressing, setting aside the rest for later. Seal the bag tightly and place in the fridge until needed.

  5. For the noodles: Place the noodles in a bowl, pour in the remaining dressing, and toss to combine. Add the green onions and toss them in. Cover the bowl with plastic wrap and refrigerate for at least a couple hours, or until cool.

  6. Meanwhile, make the peanut sauce: In a small skillet, heat the vegetable oil over low heat. Add the curry powder, the shallot, garlic and ginger and cook until the aromatics soften, about 5 minutes.

  7. Scrape the mixture 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 the sauce, adding hot water as needed to thin it and make it silky and smooth.

  8. Now it’s time to assemble this craziness. Remove the steak from the bag and slice it against the grain into thin strips. Divide the noodles among four bowls and arrange several strips of beef on the top of each one. Pour a little peanut sauce into a small container with a lid and pop it right in the center of the bowl. The sauce gets poured over everything.

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