Grilled Thai Steak Noodle Bowl

Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings


1/4cup fish sauce
1/4cup lime juice
1/2cup warm water
3tablespoons sugar
1-- garlic clove, minced
1-- shallot, finely chopped
1tablespoon peeled and finely chopped fresh ginger
1-- rib-eye, strip loin or top sirloin steak (about 12 ounces)
1-- (6-ounce) package vermicelli rice noodles (maifun)
For Serving:
4-- large green or red leaf lettuce leaves, separated, washed and dried
1large carrot, cut into matchsticks
1medium cucumber, peeled, seeded and sliced into thin crescents
1bunch cilantro, stemmed
1bunch mint, stemmed
-- Sriricha or other hot sauce, for serving (optional)


  1. To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
  2. Cook noodles according to package directions.
  3. Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
  4. To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressin. Add a splash of sriricha, if using.
Recipe by Lynn Sampson Curry
Want more help? Check out this step-by-step video on grilling steaks.

Watch the video


Nutritional Info *per serving

  • Calories 354
  • Fat 8g
  • Cholesterol 50mg
  • Sodium 1336mg
  • Carbohydrate 52g
  • Fiber 2g
  • Protein 19g