This Vietnamese inspired Beef Noodle Salad is super easy to throw together on a busy weeknight for dinner and works as a meal prep as well!
Vietnamese inspired Beef Noodle Salad
One of my favourite dishes to get at my go-to Vietnamese restaurant is this totally delicious beef noodle salad. However, this restaurant requires H having to drive 10-15 minutes to get to and isn’t the easiest to get to on public transit so when I was craving it, I didn’t want a beef noodle salad from just any Vietnamese restaurant, I wanted that one. With H being at work, I was SOL so I decided to make my own version at home.
This Vietnamese inspired Beef Noodle Salad is my take on it and is pretty easy to make! The thing that takes the longest to do is just the marinading of the meat. I prefer to marinate the steak it overnight for maximum flavour but if you’re short on time, 20-30 minutes works too.
Note: this recipe does not use fish sauce – yes, I know it’s a staple but if I stood my ground throughout my childhood to my parents (who immigrated FROM Vietnam) about not using/consuming it, my mind/taste still hasn’t changed as an adult!
What You’ll Need For This Easy Vietnamese Beef Noodle Salad
For the Steak
- steak
- oyster sauce
- garlic
- soy sauce
For the noodles
- wide rice noodles
- lime juice
- garlic
- honey
- olive oil
- hoisin sauce
- carrots
How To Make Vietnamese Beef Rice Noodle Salad
The night before or 20-30 minutes beforehand, prick your steak of choice (I used tri tip steak) and marinate it in an airtight container or bag.
When ready to cook, let your steak come down to room temperature before removing it from the marinade, pat it dry, and add it to an oiled hot cast iron. Let each side sear for at least 4 minutes and any fat rendered before setting it aside to rest before slicing.
At the same time, bring a pot of water to a boil and add in your rice noodles, letting it cook until it’s al dente on a high simmer. Stirring it once or twice to keep the noodles from sticking together. Once done, drain and rinse the noodles in cold water and set it aside.
While the steak is resting and noodles draining, put together your dressing for the noodles. Mix together the lime juice, garlic, honey, olive oil, and hoisin sauce. Then coat the noodles and carrots with the sauce before adding in the sliced steak. Toss to combine. Top with toasted peanuts if desired.
Tips and Notes on Making this Vietnamese Rice Noodle Salad
- Always pat dry your steak before cooking so it can get a good sear and not get steamed from the moisture. Blot the steak dry with paper towels just before cooking.
- As a meal prep, store in an airtight container for up to 3 days – this beef noodle salad heats up great as a meal prep!
- To get my carrots to look similar to the wide rice noodles, I used a vegetable peeler. You can also just cut it into match sticks if you’d prefer.
- If you are in the US and are interested in a meat subscription so you’ll always have meat in your freezer, check out ButcherBox for hormone and antibiotic-free meat delivered to your door!
- For Canadians in Ontario and Alberta, trulocal.ca is a similar meat subscription! Use my referral code “TRULOCAL9491” for 2 free Striploin Steaks or 4 Wild Caught Alaskan Salmon Filets for your first trulocal.ca box.
Vietnamese inspired Beef Noodle Salad
Ingredients
For the Steak
- 1 lb steak
- 2 tbsp oyster sauce
- 3 cloves garlic
- 1/2 cup soy sauce
For the noodles
- 300 grams wide rice noodles
- 1 lime, juiced
- 2 cloves garlic
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp hoisin sauce
- 2-3 carrots, cut thinly
Instructions
- The night before or 20-30 minutes beforehand, prick your steak of choice (I used tri tip steaand marinate it in an airtight container or bag.
- When ready to cook, let your steak come down to room temperature before removing it from the marinade, pat it dry, and add it to an oiled hot cast iron. Let each side sear for at least 4 minutes and any fat rendered before setting it aside to rest before slicing.
- At the same time, bring a pot of water to a boil and add in your rice noodles, letting it cook until it’s al dente on a high simmer. Stirring it once or twice to keep the noodles from sticking together. Once done, drain and rinse the noodles in cold water and set it aside.
- While the steak is resting and noodles draining, put together your dressing for the noodles. Mix together the lime juice, garlic, honey, olive oil, and hoisin sauce. Then coat the noodles and carrots with the sauce before adding in the sliced steak. Toss to combine. Top with toasted peanuts if desired.
More Recipes You May Like
- Bun Cha Inspired Meatballs Meal Prep
- Vietnamese Grilled Chicken Meal Prep
- Vietnamese Rice Paper Shrimp Rolls
- Thai Shrimp Noodles in a Jar
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