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Photo: Lee Harrelson; Styling: Laura Zapalowski Photo by: Photo: Lee Harrelson; Styling: Laura Zapalowski

Cold Beef Noodle Salad

Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.

Cooking Light JULY 2011

  • Yield:
  • Hands-on: 16 Minutes
  • Total: 1 Hour, 36 Minutes


  • 1 (1 1/2-pound) tri-tip steak, trimmed
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons sherry vinegar, divided
  • 1 1/2 tablespoons hoisin sauce, divided
  • 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
  • 2 tablespoons chopped fresh cilantro
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 3 tablespoons canola oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon crushed red pepper
  • 3/4 teaspoon grated peeled fresh ginger
  • 1/2 cup thinly sliced green onions
  • 3 garlic cloves, minced
  • 2 cups (3-inch) julienne-cut baby bok choy (about 6 ounces)
  • 1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
  • 1/2 cup thinly sliced radish
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced fresh mint
  • Lime wedges (optional)
  • Sriracha (hot chile sauce, such as Huy Fong) (optional)


1. Prepare grill to high heat.

2. Sprinkle steak with salt and black pepper. Combine 1 tablespoon vinegar and 1 tablespoon hoisin in a small bowl; stir with a whisk. Place steak on grill rack coated with cooking spray. Brush steak with hoisin mixture; grill 10 minutes. Turn steak. Brush with hoisin mixture; grill 10 minutes or until desired degree of doneness. Remove from heat; chill 45 minutes. Cut steak into 1/2-inch cubes.

3. Cook noodles according to package directions, omitting salt and fat; drain well.

4. Combine remaining 1 tablespoon vinegar, remaining 11/2 teaspoons hoisin, cilantro, and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add beef, noodles, bok choy, and mushrooms; toss to combine. Chill 15 minutes; top with radish, shallots, and mint. Serve with lime wedges and Sriracha, if desired. Yield: 6 servings (serving size: about 11/2 cups).

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 14.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 31.7g
  • Carbohydrate: 33.7g
  • Fiber: 3.2g
  • Cholesterol: 49mg
  • Iron: 3.9mg
  • Sodium: 515mg
  • Calcium: 89mg

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Cold Beef Noodle Salad Recipe