Beef Noodle Salad Bowls - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 whole Sirloin Steak, 3/4 To 1 Pound
- Kosher Salt To Taste
- 3/4 cups Ponzo Or Regular Soy Sauce
- 3 Tablespoons Pure Sesame Oil
- 2 Tablespoons Olive Oil
- 2 Tablespoons Rice Wine Vinegar
- 1 teaspoon Hot Chili Oil (less If You Can't Handle Heat!)
- 2 cloves Garlic, Peeled And Minced Finely
- 2 teaspoons Minced Fresh Ginger
- 2 Tablespoons Packed Brown Sugar
- 1/2 cup Sliced Green Onion
- 8 ounces, weight Thin Noodles (I Used Thin Spaghetti)
- Cilantro Leaves
Instructions
- Season both sides of the sirloin with salt. Grill on an outdoor grill or indoor grill pan until medium rare. Remove from heat and set aside.
- In a bowl, combine ponzu (or soy), sesame oil, olive oil, rice wine vinegar, hot chili oil, garlic, ginger, and brown sugar. Mix to combine, then taste and adjust flavors/seasonings to your taste.
- When steak is cool enough, place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed.
- Cook pasta according to package directions. Drain and place in a bowl. Pour remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the steak and noodles well in advance of when you want to serve.
- To serve, remove steak from storage bag and slice against the grain into thin strips. Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost, throw in plenty of cilantro leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together. Serve with chopsticks if you have them.
- You'll love this!
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