Ginger-Marinated Steak and Noodle Salad

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 618 calories
    • Fat 24 g
    • Sat Fat 6 g
    • Cholesterol 60 mg
    • Sodium 1,794 mg
    • Protein 43 g
    • Carbohydrate 58 g
    • Sugar 10 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 69 mg


  1. Check 1/3cup soy sauce
  2. Check 2teaspoons grated fresh ginger, plus 6 thin slices
  3. Check 1 1/2teaspoons crushed red pepper
  4. Check 1/2cup plus 3 tablespoons rice vinegar
  5. Check 4tablespoons brown sugar
  6. Check 3tablespoons canola oil
  7. Check 1 1/2pounds flank steak
  8. Check kosher salt
  9. Check 3/4pound carrots, thinly sliced
  10. Check 1 jalapeño pepper, sliced lengthwise (seeded if desired)
  11. Check 8ounces rice noodles (often labeled as “pad thai noodles”)
  12. Check 1cup fresh cilantro sprigs


  1. In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.
  2. In a small saucepan, bring to a boil ½ cup water, the remaining ½ cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and ½ teaspoon salt. Add the carrots and jalapeño and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.
  3. Fifteen minutes before serving, cook the noodles according to the package directions; rinse.
  4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.