Tested till perfect Sesame Beef Salad
Sesame Beef Salad
Photography by Ryan Brook/TC Media

Sesame Beef Salad

This cold noodle salad is lovely served with hot flank steak for dinner. On another night, try serving the noodles with sautéed shrimp or grilled chicken.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4


  • 12 oz 12ozbeef marinating flank steak
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tsp 2tspvegetable oil
  • 6 oz 6ozrice stick vermicelli, (about 1/8 inch/3 mm wide)
  • 2 2carrotcarrots
  • 3 3green oniongreen onions, sliced
  • 1/3 cup 1/3cupchopped fresh cilantro
  • 1/4 cup 1/4cupcoarsely chopped unsalted peanutunsalted peanuts
  • 3 tbsp 3tbsprice vinegar
  • 2 tbsp 2tbspsesame oil
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 2 tsp 2tspgrated fresh ginger
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Sprinkle steak with salt and pepper. In large skillet, heat oil over medium heat; cook steak, turning once, until medium-rare, 10 to 12 minutes. Tent with foil; let stand for 10 minutes. Slice across the grain into 1/2-inch (1 cm) thick slices.

Meanwhile, cook noodles according to package directions. Rinse under cold water until cool; drain.

Using vegetable peeler, cut carrots into long thin strips. In large bowl, combine carrots, green onions, cilantro, peanuts and noodles.

Whisk together rice vinegar, sesame oil, soy sauce and ginger; pour over noodles. Toss to coat. Arrange steak slices over top.

Nutritional Information Per serving: about

cal 428 pro 22g total fat 18g sat. fat 4g
carb 43g dietary fibre 3g sugar 3g chol 36mg
sodium 388mg potassium 420mg

% RDI:

calcium 4 iron 16 vit A 51 vit C 8
folate 16
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