Cold Beef Noodle Salad Recipe

Name: Cold Beef Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) tri-tip steak, trimmed; 1/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons sherry vinegar, divided; 1 1/2 tablespoons hoisin sauce, divided; 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti; 2 tablespoons chopped fresh cilantro; 3 1/2 tablespoons lower-sodium soy sauce; 3 tablespoons canola oil; 1 tablespoon fresh lime juice; 1 teaspoon crushed red pepper; 3/4 teaspoon grated peeled fresh ginger; 1/2 cup thinly sliced green onions; 3 garlic cloves, minced; 2 cups (3-inch) julienne-cut baby bok choy (about 6 ounces); 1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces); 1/2 cup thinly sliced radish; 1/2 cup thinly sliced shallots; 1/4 cup thinly sliced fresh mint; Lime wedges (optional); Sriracha (hot chile sauce, such as Huy Fong) (optional)

Servings: persons

1 (1 1/2-pound) tri-tip steak, trimmed
1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar, divided
1 1/2 tablespoons hoisin sauce, divided
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
2 tablespoons chopped fresh cilantro
3 1/2 tablespoons lower-sodium soy sauce
3 tablespoons canola oil
1 tablespoon fresh lime juice
1 teaspoon crushed red pepper
3/4 teaspoon grated peeled fresh ginger
1/2 cup thinly sliced green onions
3 garlic cloves, minced
2 cups (3-inch) julienne-cut baby bok choy (about 6 ounces)
1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1/2 cup thinly sliced radish
1/2 cup thinly sliced shallots
1/4 cup thinly sliced fresh mint
Lime wedges (optional)
Sriracha (hot chile sauce, such as Huy Fong) (optional)

1
Prepare grill to high heat.
2
Sprinkle steak with salt and black pepper. Combine 1 tablespoon vinegar and 1 tablespoon hoisin in a small bowl; stir with a whisk. Place steak on grill rack coated with cooking spray. Brush steak with hoisin mixture; grill 10 minutes. Turn steak. Brush with hoisin mixture; grill 10 minutes or until desired degree of doneness. Remove from heat; chill 45 minutes. Cut steak into 1/2-inch cubes.
3
Cook noodles according to package directions, omitting salt and fat; drain well.
4
Combine remaining 1 tablespoon vinegar, remaining 11/2 teaspoons hoisin, cilantro, and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add beef, noodles, bok choy, and mushrooms; toss to combine. Chill 15 minutes; top with radish, shallots, and mint. Serve with lime wedges and Sriracha, if desired. Yield: 6 servings (serving size: about 11/2 cups).

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (1 1/2-pound) tri-tip steak, trimmed, 1/4 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, 2 tablespoons sherry vinegar, divided, and more.

Yes, Cold Beef Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Beef Noodle Salad

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