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Spicy Firecracker Beef Noodle Salad

Featured in the Honolulu Star-Advertiser on July 2, 2014.



Spicy Firecracker Beef Noodle Salad


  • 1 teaspoon low-sodium shoyu
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 1/2 teaspoon five spice
  • 1/2 teaspoon freshly grated ginger
  • 3 cloves garlic, roughly chopped
  • Pepper to taste
  • 1 tablespoon vegetable oil


  • 4 ounces skirt steak
  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 4 tablespoons rice vinegar
  • 1/3 cup shredded carrots
  • 1/4 cup chopped peanuts
  • 1/2 cup cilantro
  • 1 8-ounce package rice noodles, cooked and drained
  • 2 cups chopped lettuce


In a bowl, mix marinade ingredients; add steak; chill 1 hour.

Preheat well-oiled frying pan, over medium-high. Combine vegetable oil, fish sauce, vinegar, and carrots in a bowl; refrigerate. Remove beef from marinade; sear each side for 2 minutes. Slice across the grain; save drippings. In same pan, sear beef slices for 1-2 minutes to caramelize. Add beef to drippings; set aside. In a large bowl, toss dressing, peanuts, cilantro; add noodles and lettuce; top with beef. Serves 2.

Approximate Nutrient Analysis per serving:
850 calories, 36 g fat, 5 g saturated fat, 35 mg cholesterol, 1600 mg sodium, 108 g carbohydrate, 5 g fiber, 5 g sugar, 25 g protein


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