Thai Steak Noodle Salad


Main Dish
Thai Steak Noodle Salad

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    If you're searching for a taste of Thai, we've got the steak bowl for you. Packed with fresh veggies, mango, and cabbage, this ramen salad bowl is light and refreshing.

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    Servings and Ingredients

    Serves 4
    ⅔ c. fresh lime juice
    ¼ c. Hy-Vee light brown sugar, packed
    3 tbsp. fish sauce, divided
    1 tbsp. hot red chili paste
    ¼ c. Hy-Vee canola oil
    2 tsp. fresh ginger, peeled and grated
    2 clove(s) garlic, minced
    ¾ lbs. Hy-Vee Choice Reserve boneless beef top sirloin steak, 3/4-inch thick
    1 (8-oz.) pkg. ramen noodles
    1 tsp. toasted sesame oil
    2 c. red cabbage, shredded or chopped
    1 c. Chinese cabbage, shredded
    ¾ c. Hy-Vee Short Cuts tri-color bell pepper strips, chopped
    1 mango, pitted, peeled, and cut into 1/2-inch cubes
    1 medium carrot, peeled and cut into 3-inch ribbons
    ½ c. fresh cilantro, chopped, plus additional for garnish
    ¼ c. Hy-Vee dry-roasted peanuts, chopped

    Things To Grab

    • 2 small bowls
    • Whisk
    • Paper towels
    • Large resealable plastic bag
    • Grill or grill pan
    • Meat thermometer
    • Stockpot
    • Colander
    • Large bowl


    1. Combine lime juice, brown sugar, 2 tablespoons fish sauce, and chili paste. Whisk in oil. Reserve 2/3 cup for dressing. To remaining mixture for marinade, add remaining 1 tablespoon fish sauce, ginger, and garlic. 

    2. Pat steak dry; place in a resealable plastic bag. Add marinade; seal bag. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally. 

    3. Preheat grill pan over medium-high heat. Drain steak; discard marinade. Cook for 8 to 11 minutes or until medium-rare (130 degrees), turning halfway through. Let rest 10 minutes. Thinly slice across the grain into bite-size strips. 

    4. Cook noodles according to package directions. Drain. Rinse with cold water; drain. Place noodles in a large bowl; toss with sesame oil. Add steak, cabbages, peppers, mango, carrot, 1/2 cup cilantro, and dressing; toss to coat. Serve salad topped with peanuts. Garnish with additional cilantro, if desired. 

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 65mg
    • Sodium: 860mg
    • Total Carbohydrates: 65g
    • Protein: 29g

    Daily Values

    Iron 10%
    Calcium 8%
    Vitamin D 0%
    Potassium 15%