Description
A vibrant and flavorful Spicy Asian Steak and Noodle Salad featuring tender medium-rare steak, fresh rice noodles, crunchy bean sprouts, and a zesty spicy sauce. This dish combines bold sauces like hoisin, oyster, fish sauce, and sriracha to deliver a perfect balance of savory, sweet, and heat, garnished with peanuts, scallions, and lime wedges for an authentic Asian-inspired meal.
Ingredients
Scale
Steak and Marinade
- 0.5 pound Steak
- 1 tablespoon Oyster Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Fish Sauce
- 1/2 cup Beef Broth
Salad Components
- 1 bunch Scallion
- 1/2 cup Peanuts
- 1 tablespoon Sesame Seeds
- 2 cups Bean Sprouts
- 8 ounces Rice Noodles
- 1 Lime
Spicy Drizzling Sauce
- 1 tablespoon Sriracha
- 1 tablespoon Sweet Chili Sauce
- 1 tablespoon Rice Vinegar
Instructions
- Cook Rice Noodles: Prepare the rice noodles according to the package instructions. Drain them thoroughly and set aside to cool.
- Prep Fresh Ingredients: Thinly slice the scallions, chop the peanuts, and cut the lime into wedges for serving.
- Make Steak Sauce: In a small bowl, combine oyster sauce, fish sauce, and hoisin sauce. Mix well using a fork to create a balanced marinade and coating sauce.
- Coat the Steak: Dredge the steak back and forth in the sauce mixture, ensuring both sides are well covered for maximum flavor.
- Heat Skillet: Warm a large skillet over medium-high heat with a drizzle of oil. The pan should be hot enough that the steak sizzles upon contact. Adjust heat if needed.
- Cook Steak: Place the steak in the skillet and cook for 3-4 minutes on each side until medium-rare and nicely browned on the edges. Remove from heat and allow the steak to rest and cool slightly.
- Deglaze Pan: Using the same hot skillet, add any leftover steak sauce and the beef broth. Stir and scrape the pan to deglaze and combine the flavorful bits. Turn off the heat after mixing.
- Prepare Spicy Sauce: In a bowl, combine sriracha, sweet chili sauce, and rice vinegar. Taste the mixture and adjust by adding more sriracha for heat or the other two ingredients if less spice is preferred.
- Slice Steak: Once cooled, thinly slice the steak against the grain to maintain tenderness and texture.
- Toss Salad: Return to the skillet with the beef sauce and add the cooked rice noodles, sliced scallion, bean sprouts, and half of the chopped peanuts. Toss everything together and taste, adding more beef broth, fish sauce, or hoisin sauce to adjust flavors if desired.
- Serve: Plate the noodle salad into bowls, topping with sliced steak, sesame seeds, and lime wedges. Drizzle the spicy sauce over the top to finish.
- Enjoy: Serve immediately and savor the vibrant mix of spicy, savory, and fresh flavors.
Notes
- The steak is best cooked medium-rare for optimal tenderness and flavor.
- Adjust the amount of sriracha in the spicy sauce to suit your preferred heat level.
- Use fresh bean sprouts and scallions for crisp texture and authentic flavor.
- Letting the steak rest after cooking helps keep it juicy and easier to slice thinly.
- This salad can be served warm or at room temperature depending on preference.
- Peanuts can be toasted lightly for extra crunch and aroma if desired.
- Rice noodles should be cooked just until tender and not overdone to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Spicy Asian Steak Salad, Rice Noodles, Hoisin Sauce, Sriracha, Bean Sprouts, Asian Noodle Salad, Steak Salad
