Asian Marinated Steak Salad with Toasted Ramen Garnish
A vibrant fusion salad featuring tender marinated steak served over crisp mixed greens with fresh Asian vegetables like broccoli, snap peas, water chestnuts, and baby corn. The steak is seasoned with soy sauce, sesame oil, and garlic, then seared and slow-roasted for maximum tenderness. A tangy peanut-lime dressing brings everything together, while toasted ramen noodles add an unexpected crunch. Perfect for lunch entertaining or a light dinner that bridges comfort food with fresh, healthy ingredients.
Ingredients
- 1 pound London broil or minute steakchicken breast1:1gluten-freedairy-free
use same marinade and cooking method
- 1 tablespoon kosher salt
- ½ teaspoon cracked black pepper
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons garlic powder
- 16 ounces salad greens
- 1 cup fresh broccoli, cut into small florets
- 8 ounces water chestnuts, sliced into sticks
- 1 package shredded carrots, 10-ounce
- ½ can baby corn, cubed from 15-ounce can
- 1 package fresh snap peas, 8-ounce
- 1 package ramen noodles, 3-ounce, for garnishtoasted almonds1/2 cupgluten-freeadds tree_nuts
provides similar crunch
- ½ cup oil
- ¼ cup lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon peanut butter
- 1 tablespoon brown sugar or honey
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- 1
Season steak with kosher salt, cracked pepper, soy sauce, sesame oil, and garlic powder
- 2
Marinate steak for up to 12 hours
- 3
Preheat oven to 250 degrees Fahrenheit
- 4
Sear steak in hot frying pan for 1-2 minutes per side
- 5
Transfer steak to baking pan and bake for 20 minutes
- 6
Allow steak to cool
- 7
Toast ramen noodles in 350-degree Fahrenheit oven for 15 minutes
- 8
Combine all dressing ingredients in separate bowl
- 9
Assemble salad in large serving bowl
- 10
Pour dressing over salad
- 11
Garnish with toasted ramen noodles
Tips
Let the steak rest after cooking to redistribute juices for maximum tenderness when slicing
Toast the ramen noodles just before serving to maintain their crunch and prevent them from getting soggy
Prepare all vegetables in advance and store separately, then assemble just before serving to keep everything crisp
Good to Know
refrigerate assembled salad for up to 2 days, keep dressing separate
marinate steak up to 12 hours, prep vegetables 1 day ahead
serve immediately after assembling to maintain crispness
Common Mistakes
marinate steak no longer than 12 hours to avoid mushy texture
do not overdress salad to avoid wilting greens
toast ramen just before serving to avoid sogginess
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
provides similar crunch
Nut-Free Alternatives
FAQ
Can I use a different cut of steak?
Yes, flank steak or sirloin work well. Adjust cooking time based on thickness and desired doneness.
What if I don't have sesame oil?
Substitute with additional vegetable oil plus a pinch of toasted sesame seeds for similar flavor.
How long will leftovers keep?
Refrigerate for up to 2 days, but store dressing separately and add fresh ramen noodles when serving.