Credits To

Recipe Box

Spicy Peanut Rice Noodle Salad with Steak

credits to @violetwitchel

Ingredients

For the Salad

  • 1 lb flank or bavette steak
  • 2 tsp Kosher salt
  • 2 Tbs red curry paste
  • 1 bunch of scallions, very thinly sliced
  • 1 red bell pell pepper, cored and very thinly sliced
  • 3 carrots, peeled and shaved
  • 3 Persian cucumbers, thinly sliced
  • 1 box vermicelli rice noodles, cooked
  • 3 Tbs cilantro, finely minced
  • 3 Tbs sesame seeds
  • 1/4 cup crushed toasted peanuts

For the Dressing

  • 2 Tbsp sesame oil
  • 2 Tbsp avocado oil
  • 2 Tbsp creamy peanut butter
  • 1/4 cup rice vinegar
  • Juice of 1 lime
  • 1 Tbsp chili crisp
  • 2 Tbsp brown sugar

Natalie’s Notes

Made April 20, 2026. This makes for great meal prep (why I love Violet’s recipes on Substack). I only had access to ribeye, which was an OK substitute but not the best texture paired with the crunchy veggies. You really want something lean and flavorful here. This was not spicy at all, but it’s all about the red curry paste you buy. Next time, I’ll buy Pataks from an Indian specialty store or Mae Ploy on Amazon. I used all of the dressing and it was the perfect amount to thinly coat everything, but next time I’ll add sub a Tbsp of avocado oil for peanut butter and use water, soy sauce, or more rice vinegar to thin it out. It didn’t have a strong flavor and was more thin than creamy. Lastly, I used a mandoline to thinly slice the veggies, but I should have shaved the carrots. They were a bit too crunchy and hard to eat with the noodles.

Directions

  1. Generously season the steak with the Kosher salt. Rub the curry paste over the steak and let it marinate for at least 20 minutes.
  2. Heat a cast iron pan or grill to high heat. Add the steak to the grill or pan and cook for 5-7 minutes per side, until a sear forms.
  3. Set the steak aside to let it rest and cool while you prep the rest of the salad.
  4. To prep the veggies, you can use a mandoline to cut down on prep work.
  5. Very thinly slice the scallion, bell peppers, carrots, and cucumbers
  6. Add the vegetables to a large bowl.
  7. Cook the vermicelli according to the box’s instructions and add to the bowl with the vegetables, cilantro, sesame seeds, and peanuts.
  8. To make the dressing in a small container, mix the sesame oil, avocado oil, peanut butter, rice vinegar, lime juice, chili crisp, and brown sugar. Blend, shake, or whisk until creamy and pour over the sald.
  9. Toss until thoroughly combined.
  10. Thinly slice the steak and serve on top of the salad.