Asian steak noodle salad

Bianca and Christina Sarafian recreate a family favourite they had on holiday in Japan
Asian steak noodle salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 1 hour marinating time
  • Effort: easy


For the marinade

  • 4 tbsp light soy sauce
  • 2 cloves garlic, crushed
  • 4 cm ginger, finely grated
  • 1 tbsp sesame oil
  • 1/2 tsp coarsely ground black peppercorns
  • 2 tsp caster sugar
  • 4 spring onions, finely chopped
  • 1 small bunches coriander, roughly chopped with stalks
  • 1 x 500 g rump steaks

For the sauce

  • 75 ml vegetable oil
  • 25 ml rice wine vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp honey
  • 2 tsp dark sesame oil
  • 3 cloves garlic, crushed
  • 4 cm ginger, finely grated
  • 2 tbsp smooth peanut butter

For the salad

  • 1 carrot, finely shredded
  • 1 red peppers, finely shredded
  • 1 yellow peppers, finely shredded
  • 3 spring onions, finely shredded
  • 1 handfuls mint leaves, roughly chopped
  • 1 handfuls coriander leaves, roughly chopped
  • 2 tsp sesame seeds, toasted
  • 1 x 200 g packet of noodles, preferably soba (available from supermarkets)

To finish

  • 1 red chilli, cut into rings
  • 2 tbsp chopped coriander

Tips and Suggestions

Using a griddle pan instead of a frying pan will reduce the amount of fat in the final dish. For more information on healthier eating see


1. First make the marinade for the steak. Put the soy sauce, garlic, ginger, sesame oil, ground pepper, sugar, spring onions and coriander in a bowl, and mix well.

2. Put the steak in a shallow dish and spoon the marinating mixture over both sides. Leave on one side for 1 hour.

3. Heat a griddle pan until hot over a high heat. Pat the steaks dry with kitchen paper and sear for about 2 minutes on each side for medium rare. Give the meat another minute or so If you prefer it well done. Transfer to a tray and leave to rest for 10 minutes. Cut into thin strips and leave on one side.

4. For the salad dressing, combine the oil with the rice wine vinegar and stir in the soy sauce, honey, sesame oil, garlic and ginger. Gradually beat it into the peanut butter and leave on one side.

5. Bring a large pan of lightly salted water to the boil and cook the soba noodles until just tender about 4-5 minutes. Tip the noodles into a colander and refresh with cold water before transferring to a bowl. Combine the noodles with enough dressing to moisten.

6. Mix the shredded carrot, peppers, spring onions, mint, coriander and sesame seeds with the noodles.

7. Divide between 4 bowls and top with the sliced beef fillet and any accumulated juices. Finish with extra chopped coriander and thinly sliced red chilli.

Rate This Recipe