Thai-Style Beef Noodle Bowl  recipe provided by the Certified Angus Beef® brand.

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Thai-Style Beef Noodle Bowl

Serves 4
Cuisine: Thai
Category: Pasta & Rice Dishes, 30 minutes or less, One Pan
Only have 30 minutes for dinner? Make this nutrient-dense dish using premade broccoli slaw for extra veggie intake without a lot of prep work. When it comes to the sauce, try this chef tip: use San-J Thai Peanut Sauce for a thinner consistency and ideal acidic bite. If using a thicker sauce, thin it with fresh lime juice.
Prep Time
15 mins
Other Time
5 mins
Cook Time
15 mins
Total Time
35 mins
  • 1 Certified Angus Beef ® flat iron steak (1 to 1 1/2 pounds)
  • 8 ounces brown rice noodles
  • 2 teaspoons canola oil, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 shallot, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups (12 ounces) broccoli slaw mix
  • 1/2 cup Thai peanut sauce (San-J brand recommended)
  1. Bring 3 quarts water to a boil in a 4-quart sauce pan, add noodles, cover and remove from heat. Steep 5 minutes; strain and rinse with cold water.
  2. Coat flat iron evenly with 1-teaspoon canola oil, and then season with coriander, salt and pepper. Preheat a 12-inch cast iron or stainless steel skillet over medium high. Sear steak 3 to 4 minutes per side, or until 125°F internal temperature for medium rare; remove from pan, rest steak while preparing noodles.
  3. Reduce pan to medium heat; add remaining 1-teaspoon canola oil, shallot, garlic and ginger. Sauté 1 minute, stir in broccoli slaw mix, sauté 2 to 3 more minutes. Stir in noodles and peanut sauce; turn off heat. Toss noodles, slaw mix and sauce together until everything is well coated.
  4. Slice flat iron thinly across the grain; divide noodles among four bowls. Top noodles with sliced steak to serve.
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