Asian beef & noodle salad bowls

This Asian beef and noodle salad has to be one of my favourite dishes to date. It instantly became my husband’s favourite salad and he keeps asking me to make it every time he knows we’re having steak for dinner. Vermicelli noodles are topped with fresh vegetables, a tasty Chinese five spice grilled steak and drizzled with an amazing dipping sauce to get the taste buds going.

It’s fresh, everyone loves it and it just happens to be healthy. This to me is what healthy eating is all about.

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What more could you ask for in a salad? Well, this amazing recipe only takes around 30 minutes to put together, it’s gluten and dairy free, it’s low in fat and sugar and is a low GI dish, which keeps you feeling fuller for longer. It’s a super tasty salad to enjoy any time of day or for any dietary needs.

If you have family or friends, like me, that are watching their calorie intake, then you’ll be happy to know that this is the salad that will have them all feeling happy and fulfilled. The smile on everyone’s face when they take their first mouthful says it all.

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As a whole, this entire Asian noodle bowl is delicious but the five spice beef is what makes the dish sing. The aromas that fill the kitchen or balcony (our BBQ area) make our guests and neighbours stop what they’re doing and poke their head around the corner to see what’s cooking.

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This salad can made a day in advance, something I love as I can then take the time to have a drink with our friends instead of being in the kitchen. The steak can be marinating overnight. Cook the steak on the day, dress the salad when you’re ready to eat and place everything in the middle of the table – customising your own salad bowls is half the fun. There’s no right or wrong way to eat this salad.

Planning a picnic? Heading to the beach or pool? Why not pack this salad up for lunch. If you’re anything like me, especially when I have my nephews over, there’s never enough time in the morning to cook steak. Cooking the steak the night before and eating it cold works perfectly too. Great for guzzling down after working up an appetite from swimming 🙂

The vegetables I used are usually a staple in my vegetable crisper. Feel like your favourite vegetables or whatever you have on hand, then why not substitute the vegetables – let your tastebuds go crazy! Capsicum, snow peas, wombok or you’re favourite leafy greens will keep this salad fresh. Have a play, the options are endless!

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PREP: 25 mins     COOK: 8 mins     SERVES: 4

INGREDIENTS:Asian beef & noodle salads bowls | Miss Food Fairy
MEAT AND MARINADE:
1 tbsp olive oil
1½ tsp Chinese five spice
1tsp salt flakes
½ tsp freshly cracked black pepper
500g rump steak

DRESSING:
1 tbsp raw castor sugar
1 tbsp fish sauce
1 tbsp light soy
1 tbsp sesame oil
1 tsp chilli flakes

NOODLE BOWLS:
175g rice vermicelli noodles
1 zucchini, julienned
2 carrots, julienned
1 baby Cos lettuce, finely sliced
100g bean sprouts
Handful of coriander

TO SERVE:
2 spring onions, finely sliced
1 chilli, finely sliced
2 tsp fried shallots
2 tsp sesame seeds
1 lime, cut into wedges

METHOD:
In a small bowl, mix the oil, Chinese five spice and salt and pepper together. Rub all over the steak and place in the fridge for at least one hour, or overnight is even better. Remove the steak from the fridge 30 minutes before frying or grilling.

Combine all the dressing ingredients in a small jar. Shake until the sugar is dissolved. Adjust your taste –sweetness, sourness, saltiness, spiciness. Set aside until needed.

Soak the vermicelli noodles in boiling water as per packet instructions. Drain and rinse under cold water, to stop the noddles from sticking together.

Heat the frypan (or BBQ) over medium-high heat. Place the steak in the pan and continually turn the steak every minute, for 4 minutes each side. Remove and set aside to rest for at least 4 minutes. Slice thinly.

To serve in bowls, add noodles first, top with vegetables and coriander. Top with slices of beef, 1 tablespoon dressing, spring onions, chilli slices, shallots, sesame seeds and squeeze of lime.

OR

Place the beef, vegetables & condiments on a large platter in the middle of the table, with the dressing. Add noodles in bowls for everyone, letting them make their own noodle bowls. Perfection!

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