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Bodyfat analysis


Steak Noodle Salad Recipe

Serves 4

For the salad:

1 lb. (450g) flank steak

salt & pepper

8.8 oz. (250g) vermicelli noodles

8 oz. (225g) baby gem lettuce, chopped

2 carrots, julienned

1 cucumber, julienned

4 eggs, boiled

1 jalapeño pepper, sliced


For the dressing:

4 tbsp. tamari

4 tbsp. water

2 tbsp. honey

2 tbsp. lime juice

2 tsp. rice vinegar

1 clove garlic, minced

½ tsp. red pepper flakes

Steak and noodle salad


1.Set the grill to its highest setting. Place an oven rack a few inches below and line the pan with aluminum foil.

2.Season the steak with salt and pepper, place it on the oven rack and slide it directly under the grill. Cook for 4-6 minutes, turn the steak and grill for a further 4-6 minutes.

3.The steak is done when the edges are charred and crispy, and the internal temperature reaches 135°F (60°C). Set the steak aside to rest for 10 minutes before slicing.

4.While the steak rests, cook the vermicelli noodles according to the instructions on packaging.

5.Make the dressing by whisking together the tamari, water, honey, lime juice, rice vinegar, minced garlic and red pepper flakes.

6.To assemble the salad, place the baby gem lettuce on the bottom of the plate. Top with vermicelli noodles, julienned carrots and cucumbers, and sliced steak. Add the boiled eggs and jalapeño peppers. Finally, drizzle with the dressing and serve immediately.

Prep:15 mins

Cook: 12 mins

Kcal: 564

Fats(g): 15

Carbs(g) 69

Protein(g): 33

Fibre(g): 3

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