This noodle salad is great way to utilise any leftover steak you may have, and makes for a perfect lunch or light dinner.


  • 8 ounces (220g) green beans, ends trimmed and cut into 1-inch pieces

  • 8 ounces (220g) rice noodles

  • 2 tablespoons canola oil

  • 1 (1 pound/450g) boneless sirloin steak, about 1-inch thick

  • Salt and black pepper, to taste

  • 1/4 cup fresh cilantro, finely chopped

  • 1/4 cup salted peanuts, roughly chopped

  • For the dressing:

  • 3 tablespoons soy sauce

  • 1 1/2 teaspoons mirin

  • 1 1/2 teaspoons lime juice

  • 1 tablespoon sesame oil

  • 1 tablespoon light olive oil

  • 2 teaspoons fish sauce

  • 1 teaspoon freshly grated ginger

  • 2 teaspoons sugar

  • 1 small red chili, seeded and finely chopped (optional)


  • 1.

    Whisk all of the dressing ingredients together in a small bowl until well combined. Set aside.

  • 2.

    Bring a large pot of water to a boil. Fill a medium bowl with ice water and set aside. Add the green beans to the boiling water and cook until slightly tender, but still very crisp, about 1 1/2 - 2 minutes. Using a slotted spoon, remove the green beans and immediately plunge into the ice water. Drain and set aside. Add the rice noodles to the boiling water and cook according to the package instructions. Drain and rinse the noodles under cold water. Transfer the noodles to a large bowl, add the cooked green beans, and toss with three-quarters of the dressing. Set aside and reserve the remaining dressing.

  • 3.

    Preheat a 10-inch cast iron skillet over high heat until very hot. Add the canola oil and swirl the pan to evenly coat the bottom. Using paper towels, dry the steak well and season generously with salt and pepper on both sides. Add the steak to the skillet and cook on high, without moving, for 5 minutes. Flip and cook until desired doneness, about 4 minutes more for medium rare (depending on the thickness of the steak). Remove steak from the skillet and allow to rest for 5 - 10 minutes before cutting into thin slices.

  • 4.

    Transfer the dressed noodles and green beans to a large platter and arrange the sliced steak over top. Drizzle with any accumulated juices from the steak and the remaining dressing. Sprinkle with the cilantro and peanuts to garnish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 655kj
  • Fat Total 34g
  • Saturated Fat 8g
  • Protein 29g
  • Carbohydrate 55g
  • Sugar 4g
  • Sodium 1095mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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