It was a hot today! A cold noodle salad was the perfect dinner. I received the Ree Drummond’s, The Pioneer Woman Cooks Food From My Frontier for Christmas this year (Thank you Cindy!). I was flipping though it the other day and came upon this recipe. I had the meat. I had the pasta. But I am not a big Cilantro fan. So I used Parsley and Thyme from the plants on our deck.
My version of Sesame Beef Noodle Salad, from Ree Drummond’s, The Pioneer Woman Cooks Food From My Frontier –
1/4 cups Soy Sauce
2 tbsp. Sugar
3 Tablespoons Sesame Oil
2 Tablespoons Rice Wine Vinegar
1 teaspoon Hot Chili Oil (less If You Can’t Handle Heat!)
1/4 cup Canola oil
1/2 cup Sliced Green Onion
8 ounces Spaghetti
1 cup chopped fresh Parsley and Thyme
1# Sirloin Steak Tips (the original recipe calls for on 1/2 inch thick Sirloin Steak)
Kosher Salt To Taste
In a bowl, combine Soy Sauce, sugar, sesame oil, rice wine vinegar, hot chili oil, and 4 tbsp canola oil. Mix to combine, then taste and adjust flavors/seasonings to your taste. Reserve 2 to 3 tablespoons of the dressing.
Cook pasta according to package directions. Drain and place in a bowl. Pour the remaining dressing over the top and toss to combine. Finally, toss in green onions. Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool. You can make the noodles well in advance of when you want to serve.
Season both sides of the steak with salt and pepper. Grill until medium rare. Place the steak inside a plastic bag and add the 2 to 3 tablespoons of the dressing. Stick it in the fridge and allow it to marinate for at least a couple of hours. You can also use leftover steak.
To serve, slice the steak against the grain into thin strips. Drizzle a little soy over noodles just to give it a little flavor boost, throw in plenty of parsley and thyme leaves, and toss to combine. Serve strips of beef over mound of noodles, or throw it all into a bowl together.