How to Make the Best Asian Noodle Beef Salad in Your City
Your City: Buck’s Asian Noodle Beef Salad is fresh, crunchy, tangy, and just a little spicy — easy enough for a weeknight but packed with bold flavor.
What Most People Don’t Know About Making Buck’s Asian Noodle Beef Salad
- Cold ramen salad needs firmer noodles: Cook the noodles for about 90 seconds, not the full package time. They keep softening as they soak up the dressing.
- Thin beef still needs a doneness target: For best texture and food safety, cook sirloin to 145°F, then let it rest for a few minutes.
- A little reserved dressing makes the beef taste better: Tossing the hot beef with a spoonful of dressing gives it big flavor before it goes into the salad.
Ingredients
- 1 package beef ramen noodles, 3 ounces
- 1/2 pound beef top sirloin steak, thinly sliced across the grain
- 1 tablespoon canola oil or vegetable oil
- 2 cups coleslaw mix
- 1/2 cup julienned carrot
- 1/2 cup thinly sliced sweet red pepper
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds, optional
- 1/4 cup chopped peanuts or cashews, optional
Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
- 1 small garlic clove, finely minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 ramen seasoning packet, optional
Instructions
- Cook the Noodles: Set the seasoning packet aside. Cook the ramen noodles in boiling water for about 90 seconds, just until they loosen and are slightly firm.
- Cool the Noodles: Drain right away. Rinse under cold water until cool, then drain very well. Place noodles in a large bowl.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, lime juice, brown sugar, sesame oil, ginger, garlic, crushed red pepper flakes, and half of the ramen seasoning packet, if using.
- Reserve a Little Dressing: Spoon 1 tablespoon of the dressing into a small cup and set it aside for the beef.
- Cook the Beef: Heat canola oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer. Cook 1 to 2 minutes per side until browned and the beef reaches 145°F in the thickest piece.
- Flavor and Rest the Beef: Remove skillet from heat. Toss the hot beef with the reserved 1 tablespoon of dressing. Let it rest for 2 to 3 minutes.
- Build the Salad: Add coleslaw mix, carrot, red pepper, green onions, and cilantro to the bowl with the cooled noodles.
- Toss Everything Together: Add the rested beef and the rest of the dressing. Toss until everything is evenly coated.
- Let It Sit: Let the salad sit for 10 to 15 minutes before serving so the noodles soak up the dressing without getting mushy.
- Finish and Serve: Top with toasted sesame seeds and chopped peanuts or cashews, if using. Serve and enjoy.
