Pin it
This filling Far East Beef Noodle Salad mixes juicy grilled sirloin strips with crunchy veggies and soft rice noodles, all coated in a zesty soy-lime sauce. With its perfect mix of meaty, sweet, and tangy flavors, this dish works great for both quick family meals and when you've got company coming over.
I whipped up this salad the first time when some friends with different food restrictions came for dinner, and everyone went crazy for it. Since it's got no gluten or dairy, nobody was left out, and the big bold taste meant nobody felt they were missing anything good.
- Beef top sirloin steak: this quick-cooking protein stays nice and tender when you cut it properly across the grain
- Rice noodles: they make a nice light base that soaks up all the tasty dressing
- Fresh gingerroot: brings that warm spicy kick grab pieces that feel solid with unwrinkled skin
- Sesame oil: gives that real Asian flavor with its nutty taste go for the dark toasted kind for best flavor
- Rice vinegar: adds the right amount of tang without being too harsh pick plain unseasoned for better flavor control
- Lime juice: makes everything pop and helps soften the beef always squeeze it fresh
- Zucchini and carrots: add snap and bright colors pick firm ones for the best crunch
- Celery: brings fresh crispness and subtle salt flavor look for bright green stalks with fresh leaves
Crafting Your Asian Noodle Beef Salad
- Mix Your Sauce:
- Stir soy sauce, lime juice, sugar, rice vinegar, grated ginger, and sesame oil together until the sugar totally dissolves. Let it sit while you work on everything else. You can make this up to 3 days before and keep it in the fridge the flavor gets even better over time.
- Cook The Beef:
- Add pepper to your sirloin steak. Get your grill going at medium heat. Put the steak on and cook with the lid down about 6-8 minutes on each side until it hits 135°F for medium-rare or 140°F for medium. Take it off and don't cut it for 5 full minutes this lets all the juices settle back into the meat. Then slice it thin against the grain so it's super tender.
- Fix The Noodles:
- Get a big pot of water boiling. Drop in the rice noodles and cook them following the package timing, usually just 3-4 minutes. Watch them carefully they turn mushy fast. As soon as they're done, drain and run them under cold water to stop them cooking and wash off the extra starch. Make sure they drain well so your salad isn't watery.
- Put It All Together:
- In a big bowl, mix your cooled noodles with thinly cut zucchini, carrot strips, and sliced celery. Add your beef slices, then pour your sauce over everything. Toss it all gently but make sure everything gets coated with the dressing. Let it sit for 5-10 minutes before serving so the flavors can mix together nicely.
Pin it
The sauce is what makes this dish so special for me. I found out that if you let it hang out for about 15 minutes before using it, the ginger really works its magic throughout. Even my husband, who usually turns his nose up at Asian food, asks for this salad all the time now that's how you know it's a winner.
Prep Ahead Ideas
This salad is perfect for getting ready ahead of time for busy nights or lunch boxes. You can get all the parts ready up to two days early and keep them in sealed containers in your fridge. Just don't add the dressing until you're ready to eat. For the best taste, let the beef come to room temp before slicing and adding it in. If you make the whole thing in advance, it actually tastes better after a few hours when everything's had time to soak up the flavors.
Pin it
Swap Out Options
This meal can bend to fit what you like or what you've got on hand. You can use chicken or firm tofu instead of beef you'll need to cook them differently but they'll still taste great. If you want something heartier, try soba or whole wheat linguine instead of rice noodles. You can throw in red bell peppers along with or instead of carrots for more sweetness and color. Out of fresh ginger? Use 1 teaspoon of ground ginger instead, though it won't be quite as zippy. Want more heat? Add a chopped Thai chili or some sriracha to your dressing.
Pairing Ideas
This salad tastes best when it's not cold from the fridge. To make it a full meal, start with some steamed edamame or a simple miso soup. When you're having guests, serve it in separate bowls topped with green onions, toasted sesame seeds, and lime wedges on the side. It's really good for picnics or outdoor eating since it doesn't wilt and actually tastes better after sitting a bit. For family dinners, put it on a big platter and have extra dressing on the table for anyone who wants more flavor.
Frequently Asked Questions
- → What’s the best beef for this salad?
Top sirloin works great for its soft texture and taste. Flank steak or skirt steak are good swaps too.
- → Can I use something other than rice noodles?
Absolutely! Glass noodles or soba work well, or go low-carb with zucchini spirals.
- → How do I make this dish spicier?
Stir in chili flakes or squirt in your favorite spicy sauce like Sriracha.
- → What veggies can I mix in?
Try bell peppers, snap peas, cucumbers, shredded cabbage, or anything crunchy you enjoy.
- → How do I stop the noodles from sticking?
Rinse them with cold water after cooking, then toss them lightly with sesame oil to keep them from clumping.