I MADE US THE BEST SALAD EVER!
There's also an excruciating amount of Sriracha - in a good way. JAY actually said that the drizzle for this was spicy, and usually when I start sweating over food he adds another good tablespoon of hot sauce to his meal. So - success! I made something hot enough for my hot man.
I've been seeing a lot of these Asian-style salads recently, and it just seemed RIGHT to add one to this little site we've got. I love noodles, I REALLY love Asian food, and steak is just...GREAT for lunch on a Saturday afternoon, when we ate this.
For the sauces (one for the steak, one for drizzling), you need oyster sauce, fish sauce, hoisin, sweet chili sauce, Sriracha, and rice or sushi vinegar. Sushi vinegar is slightly sweeter, but don't freak out if you don't have it - the chili sauce has plenty of sugar so you'll be just fine with regular vinegar.
While you're prepping the rest of the ingredients, cook the noodles to package directions. They'll need to be rinsed well so they don't stick together - let them cool a bit while you prep everything else.
Let's start with the steaks! I'm using something here called Mock Tender - Jay asked if it just pretended to be tender...it's a new cut of steak that you see sometimes that looks maybe like a filet but is really cheap. It works great for this - don't spend a ton of money on steak! The flavor comes from the other ingredients we use, the steak is just a topping. Preheat a large skillet (we'll use it later for all the noodles) to medium-high heat with a drizzle of oil.
Then, prep the steaks by add the oyster sauce, fish sauce, and hoisin to a plate with a lip or shallow bowl.
Oyster sauce, by the way, does not taste like oysters. It tastes....brown. Like any brown sauce you've ever had at a Chinese restaurant. It's a GREAT ingredient to keep on hand, so don't let the name turn you off.
Cook the steaks to your preference, reserving any remaining sauce from the plate. I like medium-rare for this - what IS it about cold raw-ish steak? It's great, is what. The pan should sizzle a lot when you add the steaks - turn the heat up if they don't.
When the steaks are cooked, remove them to a plate to cool while you prep everything else.
First - the sauce for the noodles! To the same steak pan, add the beef broth and any remaining sauce from the plate. Stir for just a minute to release any bits from the pan, then turn off the heat. We don't want the sauce to reduce, just combine then cool slightly.
Then stir! Taste the sauce and adjust the seasonings to your preference - it starts SPICY, so if you don't like a lot of spice add more chili sauce and vinegar in equal parts until the sauce tastes good to you.
So, we have veggies, brown sauce, red sauce, noodles cooked, and steak sliced. Let's make salad!
To the steak pan with the beef/drippings sauce (cooled by now, or still warm - doesn't matter), add the noodles, bean sprouts, half the peanuts, and scallions. I LOVE fresh bean sprouts for this, so it's worth the splurge if you can find them in your grocery store. They're really crunchy and sweet, almost the same texture as a water chestnut would give. The canned kind is great too, though!
If you're brave, go ahead and drizzle some on - this'll depend on your clientele. If you have some heat-sensitive folks eating this is a really great dish for spice and no-spice lovers alike. The drizzle can just be added to individual plates after you serve.
This was REALLY delicious, friends. If you want to make it in advance you can cook everything the day before and chill the noodles/sauce/bean sprouts all together, then just top with the steak and drizzle right before you serve. The flavor of the brown sauce on the noodles only gets better as it sits!
Happy Monday! If you make this salad I promise it will be.
Shared with my girls at Weekend Potluck!Print
For the Steak
- 1/2 pound steak, your choice, at room temperature
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce (sub soy sauce if you don't have fish sauce)
For the Salad
- 1/2 cup beef broth
- 2 scallions, thinly sliced
- 1/2 cup peanuts, chopped
- 1 tablespoon sesame seeds
- 2 cups fresh bean sprouts (or one can if you can't find fresh)
- 8 oz rice noodles, cooked to package directions
- 1 lime, cut into wedges
For the Drizzle
- 1 tablespoon sweet chili sauce
- 1 tablespoon sriracha hot sauce, plus more to taste
- 1 tablespoon sushi vinegar or rice vinegar
- Combine the oyster sauce, fish sauce, and hoisin on a plate. Use a fork to mix the ingredients together, then dredge the steak or steaks back and forth to coat on both sides.
- Heat a large skillet to medium-high heat with a drizzle of oil, and cook the steaks for 3-4 minutes on each side until medium-rare and browned on the edges. Remove from the heat, and let rest to cool. In the same hot pan, add any leftover steak sauce and the beef stock. Stir to combine and deglaze the pan, then turn off the heat.
- While the steak is cooking, make the drizzle by combining the chili sauce, hot sauce, and vinegar. Taste, and add more hot sauce if you can take it, or more of the other two ingredients if the sauce is too spicy for you.
- When the steak has cooled slightly, thinly slice it against the grain.
- To the pan with the cooled beef sauce, add the noodles, scallions, bean sprouts, and half the peanuts. Toss to combine, and taste - add a bit more beef broth, fish sauce, or hoisin if you'd like.
- To serve, top the noodles in bowls with some of the steak, extra peanuts, sesame seeds, and lime wedges. Drizzle with hot sauce, and enjoy!
- This works served at room temperature or chilled - all components can be made in advance and just assembled before serving if you'd like.
- Use any steak you like that has a great price on it that day and doesn't need a lot of marinating to be tender, or add some time for marinating before you begin cooking.
- Serving Size: 4