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Homemade Asian Veggie Noodle Bowl with Grilled Steak recipe photo
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Asian Veggie Noodle Bowl with Grilled Steak

A colorful, fresh noodle bowl topped with grilled steak and a tangy tahini-orange dressing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 pound beef tenderloin or flank steak you can also use flank steak
  • 2 tablespoons olive oil divided
  • 1 head broccoli separated into florets
  • 10-12 mini sweet peppers sliced
  • 8 oz sugar snap peas 1 bag
  • 1 8 oz package brown rice noodles or vermicelli (or angel hair pasta)
  • pinch salt
  • pinch pepper
  • sesame seeds
  • 1/2 cup tahini
  • 3 tablespoons soy sauce
  • 4 tablespoons fresh orange juice
  • 1 lime lime juiced
  • 2 tablespoons brown sugar
  • 2 teaspoons fish sauce
  • 4 teaspoons sambal oelek
  • 4 tablespoons rice vinegar
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons orange zest
  • 2 teaspoons minced ginger
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet.
  • Toss broccoli florets and sliced mini sweet peppers with 1 tablespoon olive oil and a pinch of salt and pepper, spread on the baking sheet, and roast 10–15 minutes until beginning to brown.
  • Remove the baking sheet, toss the vegetables, add the sugar snap peas, and roast 5 minutes more until all vegetables are tender-crisp.
  • Heat a grill to medium-high or preheat a cast-iron skillet over medium-high heat. Rub the steak with the remaining 1 tablespoon olive oil and season both sides with salt and pepper.
  • Grill or sear the steak until it reaches your desired doneness (about 5 minutes per side for medium-rare, depending on thickness). Remove from heat, tent with foil, and let rest 10 minutes.
  • Bring a large pot of salted water to a boil and cook the brown rice noodles (or vermicelli/angel hair) according to package directions; drain and set aside.
  • In a bowl or measuring cup whisk together tahini, soy sauce, orange juice, lime juice, brown sugar, fish sauce, sambal oelek, rice vinegar, toasted sesame oil, orange zest, minced ginger, and 1/2 teaspoon pepper until smooth.
  • Slice the rested steak into thin strips.
  • Toss the cooked noodles with the dressing to coat (use all the dressing if desired), then divide noodles among bowls, top with roasted vegetables and slices of steak, and sprinkle with sesame seeds.
  • Serve the bowls warm and add more dressing or seasoning to taste.

Equipment

  • Baking Sheet
  • Large Pot
  • grill or cast iron skillet
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • Whisk
  • Tongs

Notes

  • Use flank steak if you prefer a leaner, more affordable cut.
  • Adjust sambal oelek to control spiciness.
  • Toast sesame seeds for extra flavor.
  • Let the steak rest to keep it juicy before slicing.