Best Soy Ginger Beef And Noodle Salad With Peanut Dressing Recipes

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BEEF NOODLE SALAD BOWLS WITH PEANUT SAUCE



Beef Noodle Salad Bowls with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 25

1 sirloin or rib-eye steak (12 ounces to 1 pound)
Kosher salt
3/4 cup ponzu or regular soy sauce, plus more for drizzling
3 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 teaspoons minced fresh ginger
1 teaspoon hot chili oil
2 cloves garlic, finely minced
8 ounces thin noodles
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro, for serving
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt

Steps:

  • For the beef and dressing: Prepare a grill or grill pan for medium-high heat.
  • Season both sides of the steak with salt. Grill until medium rare, about 4 minutes per side. Set aside.
  • To make the dressing, combine the ponzu (or soy sauce), sesame oil, olive oil, vinegar, brown sugar, ginger, hot chili oil and garlic in a bowl. Mix to combine, then taste and adjust the flavors/seasonings.
  • When the steak is cool enough, place in a large resealable plastic bag. Add 3 tablespoons of the dressing. Seal the bag tightly and place in the fridge until needed.
  • Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in the green onions. Cover the bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve them.
  • For the peanut sauce: Heat the vegetable oil in a small pot over low heat. Add the curry powder, garlic, shallot and ginger and cook until the aromatics soften, about 5 minutes.
  • Scrape into a blender and add the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend, adding hot water as needed a little at a time to thin it and make it smooth.
  • To serve, slice the steak against the grain into thin strips. Drizzle a little ponzu (or soy sauce) over the noodles, just to give them a little flavor boost, throw in the chopped cilantro and toss to combine. Serve the strips of beef over a mound of noodles, or throw it all into a bowl together. Put some of the peanut sauce into small bowls and serve on the side--to be poured over when you eat.

GINGER-PEANUT DRESSING



Ginger-Peanut Dressing image

This dressing is absolutely wonderful -- I found it while looking for a dressing for my Asian Salad. Caution: It's addicting : ) Found on My Recipes and placing here for safe-keeping.

Provided by DailyInspiration

Categories     Peanut Butter

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice wine vinegar (unseasoned)
1 tablespoon soy sauce (I use Tamari)
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 garlic clove, minced

Steps:

  • Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
  • Toss with your favorite Asian salad or slaw or use on the side.

SOY-GINGER BEEF AND NOODLE SALAD WITH PEANUT DRESSING



Soy-Ginger Beef and Noodle Salad with Peanut Dressing image

Categories     Salad     Tea     Beef     Ginger     Pasta     Marinate     Mint     Peanut     Summer     Grill/Barbecue     Watercress     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 26

Dressing
1 1/4 cups boiling water
3 tea bags of Chinese black tea
2/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1 cup chopped watercress
1/2 cup chopped fresh mint
Beef
5 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 teaspoon dried crushed red pepper
1 teaspoon ground cumin
1 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips
Salad
3/4 pound linguine
1 tablespoon oriental sesame oil
2 12-ounce cucumbers, peeled, halved lengthwise, seeded
8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
1 bunch fresh mint
1 bunch watercress
1/2 cup roasted salted peanuts, coarsely chopped
Lime wedges

Steps:

  • For dressing:
  • Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
  • For beef:
  • Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
  • For salad:
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
  • Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
  • Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

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