Best 8 Pacific Rim Grilled Steak And Noodle Salad Recipes

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Pacific Rim Grilled Steak and Noodle Salad is a unique and delicious dish that combines the flavors of East and West. This recipe features grilled steak, tender-crisp vegetables, and a flavorful dressing made with a blend of soy sauce, rice vinegar, and sesame oil. Served over a bed of rice noodles, this salad is a perfect meal for a hot summer day or a light and healthy dinner.

Let's cook with our recipes!

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC RIM SALAD



Pacific Rim Salad image

National Beef Cook-Off winning recipe from 1990 by Annette Erbeck. Sirloin steak is marinated in a sweet Asian sauce, then fried and tossed with spinach, sprouts, and a hot vinaigrette dressing.

Provided by Allrecipes Member

Time 3h

Yield 6

Number Of Ingredients 17

2 pounds boneless beef top sirloin steak, cut 1 1/2 inches thick
¾ cup reduced-sodium soy sauce
½ cup sugar
1 ½ tablespoons grated fresh ginger
3 cloves garlic, minced
1 pound fresh spinach, stems removed and leaves torn bite-size pieces
4 ounces fresh bean sprouts
6 medium (2-1/2" dia)s center cut thin red onion slices, separated into rings
¼ cup catsup
¼ cup rice wine vinegar
2 tablespoons vegetable oil
⅛ teaspoon hot pepper sauce
2 tablespoons sugar
2 teaspoons dark sesame oil
1 tablespoon sesame seeds, toasted
1 large fresh enoki mushrooms or button mushrooms
4 each Cherry tomatoes

Steps:

  • Trim excess fat from the beef steak. Combine soy sauce, 1/2 cup sugar, ginger and garlic. Stirring to dissolve sugar. Reserve two tablespoons marinade mixture. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 2 to 4 hours, turning occasionally.
  • Remove steak from marinade; pat dry with paper towels. Discard marinade. Heat large heavy frying pan over medium high until hot. Add steak to sear 4 to 6 minutes, turning once. Reduce heat to medium. Continue cooking 10 to 12 minutes or until steak is rare to medium rare or to desired doneness, turning once. Let steak stand 10 minutes before carving.
  • Meanwhile combine spinach, bean sprouts and onion in a large bowl. Combine catsup, vinegar, vegetable oil, pepper sauce, remaining two tablespoons of sugar and reserved 2 tablespoons marinade in a saucepan.
  • Carve steak into thin slices. Bring dressing to a boil over medium heat, stirring constantly. Remove from heat; stir in sesame oil. Pour hot dressing over spinach mixture and toss. Place spinach mixture on platter. Arrange beef on top of salad; sprinkle with sesame seeds. Garnish with mushrooms and cherry tomatoes.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 41.9 g, Cholesterol 92.2 mg, Fat 14.1 g, Fiber 4.5 g, Protein 38.4 g, SaturatedFat 3.5 g, Sodium 1329.1 mg, Sugar 29.4 g

PACIFIC-RIM CAESAR SALAD



Pacific-Rim Caesar Salad image

Categories     Salad     Garlic     Leafy Green     Low Carb     Parmesan     Winter     Lemongrass     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 12

1 tablespoon sesame seeds
1/4 cup fresh lime juice
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass*
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)**
2 garlic cloves, peeled
2 teaspoons chili-garlic sauce**
1/2 cup vegetable oil
1large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed)
1 cup (packed) grated Parmesan cheese (about 3 ounces)

Steps:

  • Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
  • Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
  • Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
  • Available at Asian markets and in the produce section of some supermarkets.
  • ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

PACIFIC RIM FLANK STEAK



Pacific Rim Flank Steak image

Categories     Salad     Sauce     Side     Broil     Marinate     Steak

Yield Serves 4; 3 ounces beef per serving (plus 8 ounces reserved)

Number Of Ingredients 11

Marinade
3/4 cup pineapple juice
1/4 cup snipped fresh cilantro
2 tablespoons grated sweet onion, such as Vidalia, Maui, or Oso Sweet
2 teaspoons chili garlic sauce or paste (lowest sodium available)
2 teaspoons Worcestershire sauce (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
2 medium garlic cloves, crushed
1/8 teaspoon pepper
1 1 1/2-pound flank steak, all visible fat discarded
Cooking spray

Steps:

  • In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
  • Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
  • Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
  • Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
  • Cook's Tip
  • If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
  • Cook's Tip on Chili Garlic Sauce or Paste
  • Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
  • Nutrition information
  • (Per serving)
  • Calories: 162
  • Total fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 77mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 23g
  • Calcium: 4mg
  • Potassium: 222mg
  • Dietary Exchanges
  • 3 lean meat

PACIFIC RIM GRILLED STEAK & NOODLE SALAD



Pacific Rim Grilled Steak & Noodle Salad image

Make and share this Pacific Rim Grilled Steak & Noodle Salad recipe from Food.com.

Provided by Pinay0618

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 beef flank steak, 1-1/2 to 2 pounds
toasted sesame seeds
sliced green onion (optional)
2/3 cup teriyaki marinade
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
8 ounces uncooked whole grain, whole wheat or 8 ounces regular spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrot, cut diagonally into 1/4-inch slices
1/2 cup chopped fresh fresh basil, and or mint

Steps:

  • Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Cook pasta according to package directions, adding broccoli, bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside. *Noodle Salad can be made ahead. Refrigerate until ready to serve.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. *To broil flank steak, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil steak 13 to 18 minutes for medium rare to medium doneness, turning once.
  • Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.

Nutrition Facts : Calories 298.4, Fat 10.3, SaturatedFat 3.4, Cholesterol 52.2, Sodium 1335.7, Carbohydrate 29.8, Fiber 1.9, Sugar 23.2, Protein 23.1

MISO STEAK WITH NOODLE SALAD



Miso steak with noodle salad image

Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad - it's healthy, low in calories and tastes great

Provided by Sara Buenfeld

Categories     Dinner

Time 20m

Number Of Ingredients 15

2 garlic cloves, crushed
1tsp ginger
2 sirloin steaks (about 375g), trimmed of all visible fat, then cut into strips
1 1/2 tbsp brown miso paste
320g broccoli, stems thickly sliced, florets left whole
3 wholemeal noodles (132g dry weight)
1 1/2 tbsp brown miso paste
2tbsp lemon juice
3tbsp cider vinegar
2 tbsp ginger finely chopped
1 1/2 tbsp olive oil
1 red onion, finely chopped
2 carrots (150g), cut into matchsticks
4 tomatoes, cut into wedges
1tbsp sesame seeds

Steps:

  • For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
  • For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
  • For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.

Nutrition Facts : Calories 396 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

PACIFIC RIM RAMEN NOODLE SALAD WITH GRAPES



Pacific Rim Ramen Noodle Salad with Grapes image

Provided by Food Network

Number Of Ingredients 15

5 ea. packages raw ramen noodles, original flavor, broken up in to 1" chunks (reserve seasoning packs)
4½ cups chicken meat, cooked, diced 1/2"
1 cup green onion, sliced 1/8"
2 cups carrot, julienne 1/8"
6 cups green grapes, whole, stemmed
1½ packed gallon green cabbage, shredded 1/4"-1/8"
1 cup sliced almonds, toasted
¼ cup sesame seeds, toasted
5 each seasoning packets from ramen
1¼ cups white wine vinegar
2 Tbsp. sesame oil
1 cup salad oil
1¼ cups sugar
1 Tbsp Kosher salt
¼ tsp. crushed red pepper flakes

Steps:

  • Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.

PACIFIC RIM GLAZED FLANK STEAK



Pacific Rim Glazed Flank Steak image

Make and share this Pacific Rim Glazed Flank Steak recipe from Food.com.

Provided by Dancer

Categories     Steak

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef flank steak
1 cup teriyaki sauce
1/2 cup onion, chopped
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon fresh rosemary, chopped
1 tablespoon dark sesame oil
1 clove garlic, crushed (large)
to taste pepper
to taste salt

Steps:

  • In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
  • Remove and reserve 3/4 cup for basting.
  • With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
  • Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
  • Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
  • Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
  • Spoon hot marinade over beef, as desired.
  • Garnish with orange slices and rosemary sprigs.
  • Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

Nutrition Facts : Calories 542.5, Fat 19.3, SaturatedFat 7, Cholesterol 137.8, Sodium 2852.3, Carbohydrate 38.8, Fiber 0.6, Sugar 35.9, Protein 51.6

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Marinate the steak for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat. This will help to create a nice sear on the outside of the steak, while keeping the inside juicy and tender.
  • Let the steak rest for a few minutes before slicing. This will help to keep the juices in the meat.
  • Use a variety of noodles in your salad. This will add texture and flavor to the dish.
  • Don't be afraid to experiment with different vegetables and herbs in your salad. The more variety, the better!
  • Use a light, flavorful dressing. You don't want to overpower the flavors of the steak and noodles.

Conclusion:

Pacific Rim Grilled Steak and Noodle Salad is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of grilled steak, noodles, vegetables, and herbs is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give this one a try!

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