This spicy beef noodle bowl is a quick and easy weeknight meal.
This Hoisin Grilled Flank Steak Noodle Bowl was my peace offering to The Hubs after several weeks of me griping about his ugly beard that I hate. I know the way to my man’s heart is through beef, pasta and buffalo wings, so I hope I’m forgiven after this recipe since it contains 2 of his 3 main food groups.
We don’t eat a whole lot of beef around these parts, so it’s generally kind of exciting when it does enter the kitchen. I was super stoked on this noodle bowl because it’s light, spicy, has lots of veggies, and tastes great hot or cold. It made great lunch leftovers for a couple of days.
We’ve already broken in our grill this year (yay summer!), and I can’t wait to start making meals like this one with fresh produce straight from my garden. My cuke plants are still mini, but I’m hopeful that I’ll have an excellent crop in the coming months.
I’d love to hear what kind of seasonal foods you like to grill this time of year. Leave a comment and let me know.
- 1 tablespoon fresh lemon juice
- 4 teaspoons minced garlic
- 1 tablespoon hoisin sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon low-sodium soy sauce
- 1 lb flank steak
- 4 oz uncooked rice noodles
- ½ cup shredded carrot
- ½ cup thinly sliced cucumber
- ½ cup bean sprouts
- 1 tablespoon finely chopped mint
- In medium bowl, whisk together first 9 ingredients (through soy sauce). Reserve ½ mixture in another large bowl. Add steak to remaining ½ mixture and marinate for 30 minutes.
- Heat a grill pan to medium high heat. Grill the steak for 5 minutes on each side or until desired degree of doneness. Let rest for 5 minutes, then cut into thin slices against the grain.
- Meanwhile, cook noodle according to package instructions. Drain well.
- Add noodles, carrots, cucumber, and bean sprouts to remaining dressing. Toss well until everything is evenly coated.
- Portion into bowl and top with grilled steak and chopped mint.
**recipe adapted from Cooking Light**