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 (8 ounce) rib eye steaks, boneless cut 3/4 inch thick or 2 (8 ounce) beef, strip steaks boneless cut 3/4 inch thick; 1 (6 -8 ounce) package vermicelli rice noodles (or 4 cooked cups angel hair pasta); 3 cups thinly sliced romaine lettuce; 1 cup fresh bean sprout; 1 cup matchstick carrot; ½ cup thinly sliced green onion; ¼ cup cilantro, chopped (fresh); ¼ cup mint, chopped (fresh); 4 slices limes (optional); fresh cilantro (optional) or mint sprig (optional); ½ cup regular teriyaki sauce; ¼ cup fresh lime juice; 3 tablespoons honey; 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 teaspoon chili-garlic sauce

Servings: persons

2 (8 ounce) rib eye steaks, boneless cut 3/4 inch thick or 2 (8 ounce) beef, strip steaks boneless cut 3/4 inch thick
1 (6 -8 ounce) package vermicelli rice noodles (or 4 cooked cups angel hair pasta)
3 cups thinly sliced romaine lettuce
1 cup fresh bean sprout
1 cup matchstick carrot
½ cup thinly sliced green onion
¼ cup cilantro, chopped (fresh)
¼ cup mint, chopped (fresh)
4 slices limes (optional)
fresh cilantro (optional) or mint sprig (optional)
½ cup regular teriyaki sauce
¼ 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.
2
Cover and refrigerate 1/2 cup for sauce.
3
Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat.
4
Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
5
Remove steaks from marinade; discard marinade.
6
Place steaks on grid over medium, ash-covered coals.
7
Grill, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
8
Meanwhile, prepare noodles according to package directions; drain well.
9
Carve steaks into slices.
10
Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint.
11
Drizzle with reserved marinade.
12
Arrange beef on top.
13
Garnish with lime slices and cilantro or mint sprigs, if desired.
14
Alternative Cooking Methods:
15
For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
16
To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat.
17
Broil 9 to 11 minutes for medium rare (145F) to medium (160F) doneness, turning once.

455

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 (8 ounce) rib eye steaks, boneless cut 3/4 inch thick or 2 (8 ounce) beef, strip steaks boneless cut 3/4 inch thick, 1 (6 -8 ounce) package vermicelli rice noodles (or 4 cooked cups angel hair pasta), 3 cups thinly sliced romaine lettuce, 1 cup fresh bean sprout, 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