Southeast Asian Steak Salad Recipe

Name: Southeast Asian Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beef ribeye steaks Boneless, cut 3/4 inch thick, about 8 to 10 ounces each; 8 ounces vermicelli rice noodles; 3 cups romaine lettuce thinly sliced; 1 cup bean sprouts fresh; 1 cup matchstick carrots packaged; 1/2 cup sliced green onions thinly; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 4 slices lime optional; fresh cilantro or mint sprigs, optional; 1/2 cup teriyaki sauce reduced-sodium or regular; 1/4 cup fresh lime juice; 3 tablespoons honey; 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 teaspoon chili garlic sauce

Servings: persons

2 beef ribeye steaks Boneless, cut 3/4 inch thick, about 8 to 10 ounces each
8 ounces vermicelli rice noodles
3 cups romaine lettuce thinly sliced
1 cup bean sprouts fresh
1 cup matchstick carrots packaged
1/2 cup sliced green onions thinly
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
4 slices lime optional
fresh cilantro or mint sprigs, optional
1/2 cup teriyaki sauce reduced-sodium or regular
1/4 cup fresh lime juice
3 tablespoons honey
3 tablespoons vegetable oil
1 tablespoon sesame oil
1 teaspoon chili garlic sauce

1
Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145u00b0F) to medium (160u00b0F) doneness, turning occasionally.
3
Meanwhile, prepare noodles according to package directions; drain well.
4
Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 beef ribeye steaks Boneless, cut 3/4 inch thick, about 8 to 10 ounces each, 8 ounces vermicelli rice noodles, 3 cups romaine lettuce thinly sliced, 1 cup bean sprouts fresh, and more.

Yes, Southeast Asian Steak Salad falls under the Salads 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.

That's it — enjoy your meal!

Southeast Asian Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions