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Recipe for Asian Beef and Noodle Salad

Tracy Hoang
This vibrant Asian Beef and Noodle Salad combines tender slices of marinated beef with bouncy noodles, sweet backyard cherry tomatoes, edamame, and crisp red onion, all tossed in a zesty, savoury dressing. Finished with fresh herbs, sesame seeds, and peanuts, it’s light yet satisfying, full of texture, and packed with bright, punchy flavours in every bite.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Asian Beef and Noodle Salad in action.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine Asian
Servings 2

Equipment

  • 1 small pot
  • 1 small pan

Ingredients
  

Forthe Salad:

  • 300 grams beef (sirloin or flank steak)
  • 200 grams noodles of your choice
  • ⅔ cup edamame beans
  • 1 cup cherry tomatoes
  • 3 green onions
  • ½ medium red onion
  • A bunch of fresh cilantro leaves
  • 1 tablespoon sesame seeds optional, for garnish

Forthe Beef Marinade:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon honey
  • ½ teaspoon black pepper

For the Dressing:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1½ tablespoon sugar
  • 3 small red chilies (finely sliced)

Instructions
 

  • Marinate the Beef:
    In a bowl, combine soy sauce, oyster sauce, sesame oil, ginger, garlic powder, honey, and black pepper.
    Marinate the beef for at least 20 minutes.
  • Cook the Noodles:
    Cook noodles according to package directions.
    Drain, rinse under cold water, and set aside. Splash some oil and toss briefly to prevent sticking.
  • Prepare the Vegetables:
    Boil edamame beans until just tender, then drain.
    Halve cherry tomatoes and thinly slice red onions.
  • Cook the Beef:
    Heat a pan or grill over medium-high heat.
    Cook beef slices quickly (1-2 minutes per side) until just cooked through but still tender. Remove from heat and let it cool for about 5 minutes.
    Slice the beef against the grain. Set aside.
  • Make the Dressing:
    10. In a small bowl, mix fish sauce, lime juice, rice vinegar, soy sauce, sesame oil, sugar, and chili. Stir until sugar dissolves.
  • Assemble:
    In a large mixing bowl, toss noodles with dressing first to coat.
    Add cherry tomatoes, red onion, and edamame.
    Top with grilled beef slices, cilantro, and green onions.
    Garnish with sesame seeds.
  • Serve:
    Serve immediately for fresh flavours, or chill for 30 minutes before serving for a more refreshing salad.

Video

Keyword Asian beef and noodle salad, beef noodle salad dressing, cold noodle salad, edamame noodle salad, healthy Asian fusion recipes, quick beef salad, summer salad with beef, Viet Flavours recipes, Vietnamese beef noodles