Asian Steak and Noodle Salad

A refreshing and flavorful Asian-inspired salad featuring marinated flank steak, rice noodles, crisp Granny Smith apples, and fresh herbs tossed in a tangy lime-fish sauce dressing. Perfect for a light but satisfying meal.

6 servings

5 hr 14 min

Published October 4, 2025

Ingredients

•¼ cup Asian fish sauce
•2 tablespoons ginger
•2 cloves garlic
•2 tablespoons soy sauce
•2 tablespoons sugar
•2 lb flank steak
•½ cup lime juice
•6 tablespoons water
•6 tablespoons sugar
•6 tablespoons Asian fish sauce
•1½ teaspoons red-pepper flakes
•½ cup shallots
•8 oz rice noodles
•2 medium Granny Smith apples
•7 oz Asian salad mix
•½ cup peanuts
•1 piece adjustable-blade slicer

Cooking Instructions

1.
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
240 min
2.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
10 min
3.
Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
14 min
4.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
15 min
5.
Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
5 min
6.
Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
10 min
7.
Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
5 min
8.
Thinly slice steak across the grain.
5 min
9.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
10 min
10.
*Found in Asian markets and uwajimaya.com.

Ingredients

•¼ cup Asian fish sauce

•2 tablespoons ginger

•2 cloves garlic

•2 tablespoons soy sauce

•2 tablespoons sugar

•2 lb flank steak

•½ cup lime juice

•6 tablespoons water

•6 tablespoons sugar

•6 tablespoons Asian fish sauce

•1½ teaspoons red-pepper flakes

•½ cup shallots

•8 oz rice noodles

•2 medium Granny Smith apples

•7 oz Asian salad mix

•½ cup peanuts

•1 piece adjustable-blade slicer

Cooking Instructions

Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.

240 min

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

10 min

Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.

14 min

Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

15 min

Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

5 min

Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.

10 min

Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.

5 min

Thinly slice steak across the grain.

5 min

Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

10 min

10.

*Found in Asian markets and uwajimaya.com.