Sunday Supper: Steak and Noodle Salad

  • Updated: July 17, 2014 - 7:10 PM

Steak and Noodle Salad Reprinted with permission from Woman’s Day Easy Everyday Dinners © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Photo: “Woman’s Day Easy Everyday Dinners” Sterling Publishing Co., Inc.,

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Steak and Noodle Salad

Serves 4.

From “Woman’s Day Everyday Dinners.”

• 4 oz. rice noodles

• 2 tbsp. rice vinegar

• 2 tbsp. olive oil, divided

• 1/2 lb. flank steak

• Kosher salt and pepper

• 4 oz. shiitake mushrooms, stems discarded, caps sliced

• 4 oz. snow peas, thinly sliced lengthwise

• 2 garlic cloves, finely chopped

• 1 red chile, thinly sliced

• 1 tbsp. finely chopped fresh ginger

• 1/2 c. fresh cilantro


Cook the noodles according to package directions. Drain and rinse under cold water to cool; transfer to a large bowl and toss with the rice vinegar.

Heat 1 tablespoon oil in large skillet over medium-high heat. Season steak with ¼ teaspoon each salt and pepper, and cook to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.

Wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms and cook, tossing occasionally, for 3 minutes. Add the snow peas, garlic, chile, ginger and ¼ teaspoon each salt and pepper, and cook, tossing, until the snow peas are just tender, 2 to 3 minutes.

Toss the noodles with the vegetables, cilantro and steak.

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