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Blue bowl with peppered steak and noodle salad with broccoli florets, thinly sliced red bell peppers, green cabbage and carrots.

Peppered Steak & Noodle Salad

carrot, cabbage, scallion, peanut, peppers, soy

STARS

An ideal salad for a warm climate. Serve lean tri-tip steak over egg noodles garnished with julienned carrots, cabbage, and peppers. The dressing includes mirin, soy sauce, and a bit of honey for a subtle sweetness. Peanuts provide the crunch and a sprinkle of cilantro brings this salad to life.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Roasted Broccoli

  • 2 heads broccoli, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper

Soba Noodles

  • 8 ounces soba noodles
  • 1 teaspoon sesame oil
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 1 green bell pepper, diced

Soy Vinaigrette

  • 1 egg yolk
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sambal oelek
  • 1 teaspoon honey
  • ½ cup canola oil

Peppered Steak

  • 4 6- to 8-ounce tri-tip steaks, trimmed of fat
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper

Serving

  • ¼ cup crushed peanuts
  • ½ cup chopped cilantro
  • 1 lime, sliced into wedges
Directions
1
Preheat the oven to 400°F. 
2
Toss the broccoli with oil, salt and pepper on a baking sheet and roast for 12 minutes, until crisp-tender. 
3
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil. 
4
Whisk the vinaigrette ingredients together in a large bowl. Add the noodles, carrots, cabbage and green pepper. Toss to coat. 
5
Dry the steaks and season with salt and pepper. 
6
Heat a large skillet or grill over high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal. 
7
To serve, divide the noodles and broccoli between plates. Top with steak and garnish with peanuts, cilantro and lime wedges. 

Peppered Steak & Noodle Salad

carrot, cabbage, scallion, peanut, peppers, soy

STARS

An ideal salad for a warm climate. Serve lean tri-tip steak over egg noodles garnished with julienned carrots, cabbage, and peppers. The dressing includes mirin, soy sauce, and a bit of honey for a subtle sweetness. Peanuts provide the crunch and a sprinkle of cilantro brings this salad to life.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Roasted Broccoli

  • 2 heads broccoli, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper

Soba Noodles

  • 8 ounces soba noodles
  • 1 teaspoon sesame oil
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 1 green bell pepper, diced

Soy Vinaigrette

  • 1 egg yolk
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sambal oelek
  • 1 teaspoon honey
  • ½ cup canola oil

Peppered Steak

  • 4 6- to 8-ounce tri-tip steaks, trimmed of fat
  • 1 teaspoon kosher salt
  • 2 teaspoons black pepper

Serving

  • ¼ cup crushed peanuts
  • ½ cup chopped cilantro
  • 1 lime, sliced into wedges

Directions

1
Preheat the oven to 400°F. 
2
Toss the broccoli with oil, salt and pepper on a baking sheet and roast for 12 minutes, until crisp-tender. 
3
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil. 
4
Whisk the vinaigrette ingredients together in a large bowl. Add the noodles, carrots, cabbage and green pepper. Toss to coat. 
5
Dry the steaks and season with salt and pepper. 
6
Heat a large skillet or grill over high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal. 
7
To serve, divide the noodles and broccoli between plates. Top with steak and garnish with peanuts, cilantro and lime wedges.