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Beijing Noodle Salad

Beijing Noodle Salad

Yield: 16 servings.

48 oz. Certified Angus Beef® Sirloin Steak
2 lb. whole wheat flour noodles
4 Tbsp. sesame oil
as needed, kosher salt and pepper
1 cup matchstick-cut bamboo shoots
2 cups peanuts, chopped
2 cups sugar snap peas, sliced
1/4 cup minced ginger
2 Tbsp. soy sauce
2 tsp. chili oil
6 Tbsp. teriyaki sauce
4 tsp. kosher salt

Cook noodles and toss in sesame oil; set aside. Season steaks with salt and pepper. Grill 4 to 5 minutes on each side to medium doneness. Remove steaks from grill and rest 3 to 4 minutes before slicing into bite-sized pieces.

To serve, combine noodles, steak pieces and remaining ingredients.