Thai Steak and Noodle Salad

Here is an incredibly easy and delicious way to enjoy left over steak/beef...or make from scratch. Either way, you won't be disappointed!




  • 8 ounce soba noodles, regular or protein spaghetti
  • Mixed Greens
  • Shredded Green Cabbage
  • 2 medium carrots julienned
  • 1 mango peeled and cut into chunks
  • 1/2 avacado cut into chunks
  • 1/2 cup shelled Edamame beans (optional)

Vinaigrette for Greens:

1/2 Cup canola oil
4 tablespoons red wine vinegar
1 Tablespoon dijon mustard
2 Teaspoons sugar or honey or 1 packet Truvia or Splenda
salt and peper to taste

Thai Peanut Sauce:

  • 3 cups reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon hot sauce

Pad Thai:

  • 1 tablespoon peanut oil
  • 1 teaspoon peeled and minced fresh ginger
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, seeded and diced
  • 1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
  • 1/4 cup chopped dry-roasted peanuts
  • 1/4 cup chopped scallions (white and green parts)



Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.

Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.

Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes. If you are using leftover steak or beef, toss the beef into the sauce, but do not cook, since this will result in the meat being overcooked.

Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates of mixed greens, cabbage, carrots, mango and edamame, tossed with the vinaigrette.  Add peanauts and scallions.  The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using

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