Asian Beef And Noodle Salad Recipes

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ASIAN BEEF NOODLE SALAD



Asian Beef Noodle Salad image

This makes seven 1-cup servings.

Provided by KKH3

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 40m

Yield 7

Number Of Ingredients 11

1 pound ground beef
¾ cup seashell pasta
4 cups shredded napa cabbage
1 ½ cups shredded carrots
1 cup sliced green onions
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon red pepper flakes

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
  • Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.

Nutrition Facts : Calories 209 calories, Carbohydrate 17.2 g, Cholesterol 39.3 mg, Fat 9.9 g, Fiber 2.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 318.8 mg, Sugar 4.7 g

QUICK ASIAN BEEF RAMEN NOODLES



Quick Asian Beef Ramen Noodles image

Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!

Provided by Nagi

Categories     Mains

Time 15m

Number Of Ingredients 14

2 packets ramen or other instant noodles (, discard seasoning (Note 1))
1 tsp oil
2 tsp sesame oil ((or more oil) (Note 2))
2 garlic cloves (, minced)
1/2 onion (, sliced)
200g / 7oz beef mince ((ground beef) (Note 3))
1 1/4 cups (315 ml) water, plus more as needed
Big handful bean sprouts
1 tbsp dark soy sauce ((Note 4))
1 tbsp Oyster sauce ((or Hoisin, Note 5))
2 tsp Hoisin sauce ((or more Oyster sauce))
1 tbsp mirin ((Note 6))
Finely sliced green onion / shallots
Sesame seeds

Steps:

  • Mix Sauce.
  • Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
  • Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
  • Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
  • Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
  • Leave for 45 seconds then turn.
  • Leave for 30 seconds, then untangle the noodles, then toss through the beef.
  • Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
  • Serve immediately, garnished with green onions and sesame seeds.

Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

ASIAN BEEF AND NOODLES



Asian Beef and Noodles image

Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

ASIAN STEAK AND NOODLE SALAD



Asian Steak and Noodle Salad image

Provided by Melissa Roberts-Matar

Categories     Beef     Fruit     Garlic     Ginger     Leafy Green     Herb     Nut     Pasta     Vegetable     Apple     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For steak
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Special Equipment
an adjustable-blade slicer

Steps:

  • Marinate and grill steak:
  • Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
  • Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
  • Assemble salad while steak rests:
  • Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
  • Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
  • Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
  • Thinly slice steak across the grain.
  • Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
  • *Found in Asian markets and uwajimaya.com.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

ASIAN NOODLE & BEEF SALAD



Asian Noodle & Beef Salad image

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

Steps:

  • For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.

ASIAN BEEF AND NOODLE SALAD



ASIAN BEEF AND NOODLE SALAD image

Categories     Beef     Side     Sauté

Yield Serves 4.

Number Of Ingredients 14

2 Tbsp. black or white sesame seeds
3 tsp. roasted sesame oil, divided
½ lb. lean beef, cut in thin strips for stir-fry
1 large red onion, thinly sliced
1 large carrot, halved lengthwise and cut diagonally into ¼" slices
1-2 Tbsp. minced garlic, or to taste
1 small zucchini, halved lengthwise, and cut diagonally into ¼" slices
½ cup canned sliced mushrooms, drained
¼ cup fat-free, reduced-sodium beef broth
½ (3½ oz.) pkg. rice noodles
5 cups boiling water
1-2 Tbsp. reduced-sodium soy sauce, or to taste
1 Tbsp. fresh lemon juice
Salt and freshly ground black pepper, to taste

Steps:

  • In a non-stick skillet, toast sesame seeds over medium heat until fragrant. Transfer seeds to a bowl. Heat 1 teaspoon oil in the skillet over high heat. Sear meat until browned on one side, about 1 minute. Turn and cook until meat is pink in the center, about 2 minutes. Transfer to a large bowl along with any juices. Heat 1 teaspoon oil in the pan over medium-high heat. Sauté the onion until browned, about 5 minutes. Add to the bowl of meat. Reheat the pan. Stir in carrots and garlic. Add 2 tablespoons broth. Stir-fry 1 minute. Mix in squash and remaining broth. Stir-fry until squash is bright green but still al dente. Add mushrooms and heat through. Add vegetables to the meat. Use hands to break up dry rice noodles into short lengths. Place noodles in a bowl and cover with boiling water. Let sit until just tender but not mushy, about 1-2 minutes. Drain. Add to meat and vegetables. Combine soy sauce, juice, black pepper and remaining oil. Pour over salad. Add sesame seeds. Toss to mix well. Season salad to taste with salt and pepper. Serve warm.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)



Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao) image

Rice noodles (bun) are topped with fresh and pickled vegetables, stir-fried (xao) beef (bo) and garnished with fresh herbs and roasted peanuts,

Provided by Connie Veneracion

Categories     Dinner     Lunch

Time 22m

Yield 2

Number Of Ingredients 13

8 ounces (about 250 grams) beef sirloin
1 tablespoon nước mắm (fish sauce)
1 teaspoon garlic (minced)
1 tablespoon finely sliced lemongrass (use only the tender center of the white portion of the stalks)
4 ounces (110 grams) thin rice noodles, (prepared according to package directions then drained and cooled)
1/3 cup julienned cucumber
1/3 cup pickled carrot and radish
1 finger chili, thinly sliced (optional)
1 tablespoon peanut oil
2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)
1 tablespoon crushed roasted peanuts
2 tablespoons fried crisp shallots (available in Asian stores)
1/3 cup nước mắm pha

Steps:

  • Gather the ingredients.
  • Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
  • Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
  • Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
  • Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
  • Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
  • Divide the beef between the 2 bowls.
  • Top with fresh herbs, peanuts, and fried shallots.
  • Serve with nước mắm pha on the side.

Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g

ASIAN BEEF AND NOODLE SALAD



Asian Beef and Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 8

1 pound beef Top Round Steak, cut 1 inch thick
8 ounces uncooked whole wheat thin spaghetti
8 ounces sugar snap peas
2 cups shredded carrots
Salt and pepper
2 tablespoons toasted sesame seeds (optional)
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce

Steps:

  • 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

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THAI STEAK AND NOODLE SALAD RECIPE | BON APPéTIT
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2016-03-22 Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, …
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4.7/5 (23)
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  • Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
  • Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
  • Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.


ASIAN NOODLE SALAD | BEEF RECIPES | JAMIE OLIVER RECIPES
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Total Time 20 mins
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ASIAN NOODLE SALAD - FEELGOODFOODIE
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2019-11-21 Drain the pasta and rinse with cold water. While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, …
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Calories 328 per serving
  • Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
  • While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
  • Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.


BEEF NOODLE SALAD RECIPE WITH LIME AND VIETNAMESE MINT ...
2019-11-27 The sour-salty punch of lime juice and fish sauce in the dressing for this Southeast Asian-style noodle salad brings the beef's richness right into balance. If you have extra time, slice and deep …
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  • Burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or preheat a barbecue to high.
  • Brush steak with oil and grill, turning once or twice, until cooked to your liking (8-12 minutes for medium-rare). Rest steak for 5 minutes, then slice and keep warm.
  • Toss noodles with dressing and transfer to bowls. Top with sliced steak and spring onion, and scatter with fried shallot and herbs. Serve with lime or lemon wedges.


ASIAN BEEF AND NOODLE SALAD - BEEF - IT'S WHAT'S FOR DINNER
Cooking: Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. …
From beefitswhatsfordinner.com
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Servings 4
Total Time 35 mins
  • Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.
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JAPANESE-INSPIRED BEEF & NOODLE SALAD RECIPE | EATINGWELL
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Total Time 45 mins
  • To prepare the dressing: Whisk soy sauce, tea, rice vinegar, canola oil and sesame oil in a small bowl.
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ASIAN BEEF-NOODLE SALAD RECIPE | MYRECIPES
2001-07-01 Advertisement. Step 2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over …
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Calories 173 per serving
Total Time 25 mins
  • Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.


VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO) - DELIGHTFUL PLATE
2017-10-25 Place noodles in serving bowls and top with veggies and herbs. Place a pan over medium high heat. When pan is hot, add oil, add beef in one single layer and let it cook undisturbed for 20-30 …
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  • Slice beef thinly against the grain and marinate with oyster sauce, black pepper, garlic, ginger for 20-25 minutes.
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30 MINUTE ASIAN BASIL BEEF AND MANGO NOODLE SALAD. - HALF ...
2016-05-09 Heat a large wok or heavy bottomed skillet over medium heat. Add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef …
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  • Add the carrots, red peppers, hot red pepper, green onions, cabbage and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
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COLD BEEF NOODLE SALAD RECIPE | MYRECIPES
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Calories 402 per serving
  • Sprinkle steak with salt and black pepper. Combine 1 tablespoon vinegar and 1 tablespoon hoisin in a small bowl; stir with a whisk. Place steak on grill rack coated with cooking spray. Brush steak with hoisin mixture; grill 10 minutes. Turn steak. Brush with hoisin mixture; grill 10 minutes or until desired degree of doneness. Remove from heat; chill 45 minutes. Cut steak into 1/2-inch cubes.
  • Combine remaining 1 tablespoon vinegar, remaining 11/2 teaspoons hoisin, cilantro, and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add beef, noodles, bok choy, and mushrooms; toss to combine. Chill 15 minutes; top with radish, shallots, and mint. Serve with lime wedges and Sriracha, if desired. Yield: 6 servings (serving size: about 11/2 cups).


EASY VIETNAMESE BEEF SALAD RECIPE - BEST BEEF RECIPES
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  • In a small dish, make the steak marinade by mixing together the juice of 2 limes, 1 tsp. fish sauce, and 1 tsp. garlic ginger paste.Pour the steak marinade over 2 room temperature 8 oz. rump or sirloin steaks. Cover, and allow to soak for at least 20 minutes.
  • Cook 1 cup dried rice noodles by placing them in a bowl and covering them with boiling water. Let them sit for 1 minute, then carefully drain and rinse under cold water.Peel and cut 2 medium carrots into strips. Slice 1 large cucumber into ribbons using a vegetable peeler. Roughly chop 2 baby gem lettuce heads, a handful of fresh coriander, and 10 to 15 fresh mint leaves. Finely slice a red chili with the seeds left in. Finally, place these salad ingredients in a large bowl.Add the cooked rice noodles to the bowl with the salad ingredients, cover, and place in the fridge.
  • Place a griddle pan or skillet over medium heat. When the pan is hot, carefully add the marinated steaks. Cook on each side for 3 to 4 minutes for a pink middle. Remove the steaks from the pan and wrap them loosely in foil to rest for at least 8 minutes before slicing and serving.
  • In the meantime, prepare the Asian salad dressing. Mix together 2 Tbsp. sesame oil, the juice of 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey. Mix well.


BEEF NOODLE SALAD BOWLS - THE PIONEER WOMAN – RECIPES ...
2011-05-12 In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your …
From thepioneerwoman.com
Servings 4
Estimated Reading Time 6 mins
Category Main Dish, Meat, Salad
Total Time 20 mins
  • Remove from heat and set aside. In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar.
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THAI BEEF + NOODLE SALAD (YUM NUA) - CLASSIC THAI BEEF SALAD
2021-07-07 Marinate the steak: combine all the marinade ingredients and whisk together. Place steak in a zip-top bag and pour the marinade on top. Seal and marinate at room temperature for 30 minutes or in the fridge for up to 8 hours. Make the dressing: Whisk together all …
From somuchfoodblog.com
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Category Main Dishes
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Total Time 25 mins


THAI BEEF NOODLE SALAD | ASIAN INSPIRATIONS
2019-03-03 Cook steak on a heated and oiled grill plate on medium-high heat. Cook steak for 3 mins each side or until cooked to your liking. Set aside to rest. Thinly slice the beef across the grain. Combine the noodles, cucumber, coriander, mint, tomato, spring onion, basil leaves and bean sprouts in a large bowl. Add the beef.
From asianinspirations.com.au
3.3/5 (3)
Category Authentic
Cuisine Thai
Total Time 1 min


BEST ASIAN NOODLE SALAD RECIPE / HOW TO COOK PERFECT ASIAN ...
Asian Noodle Salad Recipe 1 tbsp minced ginger (10 g, omit if you don't like ginger) · 3 cloves garlic, minced (about 3 tbsp, 15 g) · 1/2 cup (120 g) peanut butter or . Teaspoons hot red pepper flakes (to taste for your spicy level) · 2. Instructions · bring a large pot of salted water to a boil. With a total time of only 25 minutes, you'll have a delicious dinner ready before you know ...
From bakeasparagus.blogspot.com


ASIAN NOODLE & BEEF SALAD RECIPE: HOW TO MAKE IT | TASTE ...
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Kelsey Casselbury, Odenton, Maryland
From review-f-12975-ejxsdr.toh.r.tmbi.com


10 BEST CHINESE NOODLES WITH BEEF RECIPES | YUMMLY

From yummly.com


SEARED BEEF NOODLE SALAD VIDEO | JAMIE OLIVER
2016-01-04 Healthy, Asian, noodle & salad are not words you'd usually pair with Mr Fire & Smoke, DJ BBQ, but throw in some steak and you've got his juices flowing. Succulent beef coated in an aromatic sesame dressing atop of a delicious & clean salad, this real time recipe from everyones favourite spandex wearing American will have you coming back AGAIN & AGAIN
From jamieoliver.com


VIETNAMESE BEEF AND RICE NOODLE SALAD RECIPE ...
Vietnamese Beef and Rice Noodle Salad Recipe Notes. Advance Prep: 1 to 2 hours for marinating the beef and soaking the rice noodles; Method: Direct grilling; Ingredients . 1 1/2 pounds beef tenderloin, sliced thinly across the grain (partially freeze for easier slicing) For the marinade: A 1-inch piece of ginger, peeled and grated or minced 2 cloves garlic, peeled and grated or finely minced 1 ...
From barbecuebible.com


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