One bag of fresh noodles from the Asian market left, our patio is now serving a bounty of fresh herbs, and Sendik’s had Black Angus sirloin steaks on sale for $5.99 per pound. There was no question what we’d be having for supper.


Flavor, texture, appearance were right on – complex and unique. I think it was the sirloin that made the dish. This satisfied my beef craving and thensome accompanied by ripe mango and a Spanish white wine.

Southeast Asian Steak and Noodle Salad [serves 3-4]

Printable recipe

6 oz fresh Chinese rice noodles [if you cannot find fresh, dry udon or bean thread noodles would work]

1/2 t sesame oil

1 pound sirloin steak

1 large portobello mushroom, sliced thickly

salt and freshly cracked black pepper, to taste

4 c shredded romaine lettuce, or about 3 big handfuls

1/4 c fresh mint, chopped

1/4 c fresh cilantro, chopped

1/4 c fresh basil, chopped

1/4 c fresh flat leaf parsley, chopped

1 c thinly sliced radishes, from about 7-9 medium radishes

+ + +

For the sauce:

1 T low sodium soy sauce

1 garlic clove, finely minced

1 1/2 T Asian fish sauce

1/4 c fresh lime juice

1/4 c water

1/8 t sugar

1/4 t dried hot red pepper flakes

For the sauce: Combine soy sauce, garlic, fish sauce, lime juice, water, sugar, and pepper flakes in food processor. Blend until emulsified. Set aside.

Cook the noodles in salted boiling water according to package directions until done. Drain and run under cold water to stop cooking. Toss with sesame oil and set aside. In the meantime, prepare the salad, steak and mushrooms.

Arrange the lettuce on a serving platter. Top with herbs and toss.

Season steak with salt and pepper, then grill until cooked to medium rare, about 4 minutes per side. Grill sliced mushrooms alongside, until golden brown. Remove from grill and let stand 10 minutes. Slice into fine slices. Add steak slices to the noodle bowl.

Drizzle two-thirds of the sauce over the steak and noodles, and the remaining third over the greens. Toss to coat each; taste and adjust seasonings as necessary. Top greens with steak and noodles. Surround salad with radish slices, and add a few more fresh basil leaves for garnish, if desired. Serve immediately.

Adapted from here