Beef Noodle Salad Bowls for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "Have a favorite cookbook that's totally dog eared and shows it's wear? Then share your favorite recipe from this cookbook!"

You will find this recipe on Page 48 in the "Pioneer Woman Cooks - Come and Get It!" cookbook. I have loved Ree Drummond since I stumbled across her blog many, many... too many years ago. I've watched her children, her puppies, and her enterprise grow. I often put on reruns of her cooking show when I can't sleep at night, or early in the morning while I'm still waking up. I own odds and ends from her collection - dishes and a few kitchen odds and ends like my beautiful cookie jar and cookbook holder. All of that to say, it's no surprise that I also own a couple of her cookbooks and love to peruse them. I admit to being more of a cookbook reader than cookbook... cooker... I love the photos and the stories, and then I go online to find a recipe when I'm ready to get into the kitchen. Because googling "chicken and bell peppers" is a lot easier to me than flipping pages in a book and hoping to stumbled across something that fits the ingredients I was looking to use that evening!

Now, I am not quite sure this should be called a salad - but that's what the recipe title says, so it must be true!! What I do know, is it is salty, savory, and very filling and satisfying! The wonderful flavors mix together and are soaked up by the noodles and the beautiful tender beef on top is perfection.

Favorite Cookbook Recipes

Beef Noodle Salad Bowls

1 sirloin or rib-eye steak (12 ounces to 1 pound)
Kosher salt
3/4 cup soy sauce, more for drizzling
3 Tablespoons sesame oil
2 Tablespoons olive oil
2 tablespoons rice wine vinegar
2 Tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon hot chili oil
1 Tablespoon minced garlic (jarred)
8 ounces thin noodles

Peanut Sauce:
1 Tablespoon vegetable oil
1 small onion, diced
1 Tablespoon curry powder
2 cloves garlic, minced
1 tsp ground ginger
1/2 cup coconut milk
1/4 cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon smooth peanut butter
1-2 Tablespoons lime juice
1/2 teaspoon hot chili oil
Kosher salt

Sprinkling of sesame seeds
1/4 - 1/2 cup chopped roasted peanuts

  1. Season both side of your steak with salt and pepper. Grill via your preferred method (pan seared, griddler, grill, etc.) to medium rare and set aside to rest.
  2. Prepare the sauce by combining remaining ingredients under steak: soy sauce, sesame and olive oil, rice wine vinegar, brown sugar, ginger, hot chili oil, and minced garlic. Taste and adjust seasonings if desired.
  3. When steak has cooled, toss it with 3 TBS of the sauce and place in the refrigerator to rest and absorb the flavor from the sauce.
  4. Bring a large pot of salted water to a boil and cook the noodles per package directions to your preferred tenderness. Drain and place in a large bowl, pour the sauce over the top and toss, allowing the warm noodles to soak up the sauce.
  5. Cover and place in the refrigerator to chill.
  6. Meanwhile, prepare the peanut sauce by heating the oil in a small pan, and saute the onion until tender and lightly browned. Add the curry powder, minced garlic and ginger towards the end, and stir another minute until all are fragrant.
  7. Scrape mixture into a blender and add in the coconut milk, soy sauce, brown sugar, peanut butter, hot chili oil, lime juice and a pinch of salt. Blend until smooth. Add a little hot water if needed to smooth mixture. Taste and adjust seasonings if desired.
  8. Toss the noodles in the sauce to re-coat them, then slice the steak and arrange it over the top of the noodles and drizzle with your preferred amount of peanut sauce, and a sprinkling of sesame seeds and peanuts (if desired).
Recipe from The Pioneer Woman


  1. I love Ree too and have a couple of her cookbooks. I always have success with her recipes and love that they are all simply made with easy to find ingredients.


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