Spicy Asian Noodle Salad with Steak

Combine the oyster sauce, fish sauce and hoisin on a plate. Use a fork to mix the ingredients together, then dredge the steak or steaks back and forth to coat on both sides.

Heat a large skillet to medium-high heat with a drizzle of oil, and cook the steaks for 3-4 minutes on each side or until medium-rare and browned on the edges. Remove steak from the skillet, put it onto a plate and let it rest to cool. In the same hot pan, add any leftover steak sauce and the beef stock/broth. Stir to combine and deglaze the pan, then turn off the heat.

While the steak is cooking, make the drizzle by combining the chili sauce, hot sauce, and vinegar in a small bowl. Taste, and add more hot sauce if you can take it, or add more of the other two ingredients if the sauce is too spicy for you.

When the steak has cooled slightly, thinly slice it against the grain. Into the pan with the cooled beef sauce, add the cooked noodles, scallions, bean sprouts, and half the peanuts. Toss to combine, and taste. Add a bit more beef broth, fish sauce, or hoisin if you’d like.

To serve, put the noodles in bowls, top them with some of the steak, extra peanuts, sesame seeds, and lime wedges. Drizzle with hot sauce, and enjoy!

Note:
This works served at room temperature or chilled. All components can be made in advance and just assembled before serving if you’d like.

Use any steak you like that has a great price on it that day and doesn’t need a lot of marinating to be tender. Or add some time for marinating before you begin cooking.