Go Back

Steak and Rice Noodle Bowls

These Steak and Rice Noodle Bowls are light, vibrant, and full of bold flavors—perfect for lunch or dinner. Tender grilled skirt steak is layered over rice noodles, julienned fresh vegetables, and topped with fragrant herbs and a zesty lime-fish sauce dressing. With just 20 minutes of total cooking time, it’s a fast and flavorful meal ideal for warm-weather dining.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course: Main Course
Cuisine: Asian-Fusion
Calories: 438
Ingredients Equipment Method Notes

Ingredients
  

  • 6 1/2 oz. rice noodles
  • 1/4 cup fresh lime juice from 3 limes
  • 2 Tbsp + 1 tsp olive oil divided
  • 2 tsp fish sauce
  • 1 tsp light brown sugar
  • 1 Fresno chile thinly sliced
  • 12 oz. skirt steak cut crosswise into 5-inch pieces
  • 1 large carrot about 5 oz.
  • 1/2 seedless cucumber about 6 oz.
  • 1 watermelon radish about 7 oz.
  • 1 cup mint leaves
  • 1 cup cilantro leaves
  • 1/4 cup roasted and salted peanuts chopped (optional)

Equipment

  • Grill or grill pan
  • Medium saucepan
  • Cutting board
  • Chef’s knife
  • Julienne peeler or mandoline
  • Mixing bowl
  • Tongs

Method
 

  1. Heat grill or grill pan over medium-high heat. Cook rice noodles according to package directions; drain and set aside.
  2. In a small bowl, whisk together lime juice, 2 tablespoons olive oil, fish sauce, brown sugar, and sliced chile to make the dressing.
  3. Rub steak with remaining 1 teaspoon olive oil. Grill for 2 to 3 minutes per side for medium-rare, basting with 1 tablespoon of the dressing during the final 2 minutes. Transfer to a cutting board and let rest at least 5 minutes.
  4. Use a julienne peeler to slice carrot, cucumber, and watermelon radish into thin strips.
  5. Divide noodles among 4 bowls. Top with julienned vegetables, sliced steak, and fresh herbs. Drizzle with remaining dressing and garnish with chopped peanuts if desired.

Notes

  • Letting the steak rest ensures juicy slices—don’t skip this step.
  • Use rice noodles for a light, gluten-free base, or substitute with soba or vermicelli noodles.
  • Adjust chile quantity for desired spice level or omit for a milder version.
  • Feel free to add shredded lettuce or bean sprouts for extra crunch and volume.
  • Great for meal prep—just store dressing separately until ready to serve.