Thai Noodle Steak Salad
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
The combination of sweet and spice sure is nice! In my house, summer meals include a lot of salads, but, in my opinion, salads don’t have to be packed with leafy greens to taste refreshing. My Thai Noodle Steak Salad is exhibit A. With just the right amount of heat along with a subtle sweetness, it’s a recipe you’ll want on repeat all summer long!
When selecting steak, Heinen’s offers a wonderful selection of top quality beef. Their commitment to the CARE certified program through Where Food Comes From guarantees that the meat and poultry that sport the Heinen’s label are sourced from farmers and ranchers who hold animal care as their highest priority. Heinen’s CARE Certified beef is hormone and antibiotic-free, and the taste rivals what you would find in a high-end steakhouse!
My favorite cuts of beef to use in this recipe are top loin Coulotte steak and top blade flat iron steak. Both cuts are very meaty and have beautiful marbling, which adds great depth of flavor. No matter how you cook them, these cuts are delicious every time.
Thai Noodle Steak Salad
Servings: 4
Ingredients
For the Salad
- 1 1/2 lbs. of Heinen’s CARE Certified Coulotte or flat iron steak
- 10.5 oz. of egg noodles
- 2 Tbsp. sesame oil
- Green onion
- Sesame seeds
- Sriracha sauce
For the Marinade
- 1 Tbsp. sesame oil
- 4 Tbsp. coconut aminos or low sodium soy sauce
- 2 Tbsp. mirin
- 1/3 cup chili garlic sauce
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Place the steaks in a shallow casserole dish. Tenderize by poking the steaks all over with the tip of a fork. This will allow the marinade to flavor to the beef.
- Add all of the marinade ingredients to a small bowl or measuring cup and whisk together. Set aside a portion of the marinade to use with the noodles. (See Step 8) Pour the remaining marinade over the steaks, cover with plastic wrap and place in the fridge for at least 4 hours or overnight.
- After the steaks are done marinating, remove them from the fridge, uncover and let them come to room temperature.
- Heat a cast-iron skillet, or oven-safe pan, over medium-high heat. Add a couple Tbsp. of sesame oil and heat until the oil begins to pop.
- Cook the steaks for 4-6 minutes per side, or until desired doneness is reached. For medium doneness, cook for 4 minutes on each side. For well-done, cook for 6 minutes per side.
- Pour ¼ cup of the marinade from the original pan over the steaks and place the skillet in a 400˚F oven for another 4 minutes to bring the internal temperature to the desired the doneness. Remove the pan from the oven and let the steaks rest in the hot pan.
- Bring 8 cups of water to a boil in a large pot. Add the egg noodles and cook according to the package instructions. I like to boil the noodles for 2 minutes more than the package suggests for softer noodles.
- Drain the noodles and add them back to the pot. Pour the extra marinade over the noodles, stirring while they are still hot.
- Drizzle with sesame oil, chopped green onions and sesame seeds. If you like more spice add some Siracha sauce over top of the noodles.
- Add your desired amount of noodles to a plate or bowl, slice the steak and place it on top of the noodles.
- Top with fresh basil and more green onions. Enjoy!
