Pioneer Woman Beef Noodle Salad Bowls

Pioneer Woman beef noodle salad bowls are a chilled, savory noodle salad with sliced grilled sirloin, thin spaghetti and a sesame ginger dressing that comes together in 20 minutes. Save this easy make-ahead steak dinner for summer cookouts, potluck lunches or busy weeknights, because the steak and noodles chill ahead.

Slice the sirloin against the grain into thin strips right before serving, because that is what keeps every bite tender. Cut with the grain and the medium rare steak turns chewy against the soft noodles.

Marinating the cooled steak in just 3 tablespoons of the dressing seasons it without turning it gray, while the noodles soak up the rest as they chill. A final drizzle of ponzu and a handful of cilantro right before serving wakes the whole bowl back up.

Pioneer Woman Beef Noodle Salad Bowls

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

520

kcal

Cold, tender strips of medium rare steak sit on springy noodles coated in a salty, sweet and spicy dressing. Chilling the noodles for a couple of hours lets the garlic and ginger sink in, so the flavor is bold from the first bite.

Ingredients

• 1 whole Sirloin Steak, 3/4 To 1 Pound
  

• Kosher Salt To Taste
  

• 3/4 c. Ponzo Or Regular Soy Sauce
  

• 3 tbsp. Pure Sesame Oil
  

• 2 tbsp. Olive Oil
  

• 2 tbsp. Rice Wine Vinegar
  

• 1 tsp. Hot Chili Oil (less If You Can't Handle Heat!)
  

• 2 cloves Garlic, Peeled And Minced Finely
  

• 2 tsp. Minced Fresh Ginger
  

• 2 tbsp. Packed Brown Sugar
  

• 1/2 c. Sliced Green Onion
  

• 8 oz. weight Thin Noodles (I Used Thin Spaghetti)
  

• Cilantro Leaves
  

Directions

• Grill the steak: Season both sides of the sirloin with kosher salt. Grill it on an outdoor grill or indoor grill pan until medium rare, then set it aside.
• Make the dressing: Combine 3/4 cup ponzu or soy sauce, 3 tablespoons sesame oil, 2 tablespoons olive oil, 2 tablespoons rice wine vinegar and 1 teaspoon hot chili oil in a bowl. Then whisk in 2 cloves minced garlic, 2 teaspoons minced ginger and 2 tablespoons brown sugar, and taste to adjust the seasonings.
• Marinate the steak: Once the steak is cool enough to handle, place it in a large plastic storage bag. Add 3 tablespoons of the dressing, seal the bag tightly and refrigerate until needed.
• Cook the noodles: Cook 8 ounces of thin noodles or thin spaghetti according to the package directions, then drain and place them in a bowl. Pour the remaining dressing over the top and toss to combine.
• Add the green onions: Toss in 1/2 cup sliced green onion so it spreads evenly through the noodles. Then cover the bowl with plastic wrap and refrigerate for at least a couple of hours, until cool.
• Slice the beef: When you are ready to serve, remove the steak from the storage bag. Slice it against the grain into thin strips.
• Toss and serve: Drizzle a little extra ponzu or soy over the noodles for a flavor boost, then add plenty of cilantro leaves and toss to combine. Serve the beef strips over a mound of noodles, or throw it all into a bowl together, with chopsticks if you have them.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef?

Flank steak or skirt steak both work well here because they grill fast and slice thin. Cook them to medium rare and slice against the grain, just like the sirloin.

How far ahead can I make these beef noodle salad bowls?

The steak and noodles can be made well ahead and kept chilled in the fridge, which is what makes this dish so easy for entertaining. Slice the beef and add the cilantro just before serving so everything tastes fresh.

Can I use a different noodle?

Soba, lo mein or rice noodles all work if you cook them according to the package directions. Thin spaghetti is what the original recipe uses, and it holds up nicely in the chilled dressing.

How do I make the dressing less spicy?

Use less of the hot chili oil, or leave it out completely if you can't handle heat. Taste the dressing before it goes on the noodles so you can adjust it to your liking.

What is the biggest mistake with this recipe?

Overcooking the steak is the most common problem, since it keeps cooking a bit as it cools and then gets tough once chilled. Pull it off the heat at medium rare and slice it thin against the grain.