Chinese Five Spice Steak with Rice Noodles
Discover the bold, aromatic flavors of this Chinese Five Spice Steak with Rice Noodles—a dish that perfectly marries tender, marinated steak with vibrant stir-fried vegetables and silky rice noodles. Iconic Chinese five spice powder infuses the juicy sirloin or flank steak with warm, earthy notes, while soy sauce, honey, garlic, and ginger add a savory-sweet balance. Paired with crisp carrot, red bell pepper, and fresh green onions, the rice noodles are tossed in a light sesame oil and lime dressing for a zesty finish. Topped with a sprinkle of cilantro and crushed peanuts for added texture and garnished with bursts of flavor, this 40-minute recipe is both weeknight-friendly and dinner-party-worthy. Perfect for fans of Asian-inspired dishes, this easy-to-make meal seamlessly combines vibrant ingredients to create an irresistible plate.
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Recipe Information
Ingredients
- 450 grams beef steak (sirloin or flank)
- 2 teaspoons Chinese five spice powder
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons vegetable oil
- 250 grams rice noodles
- 1 medium carrot
- 1 medium red bell pepper
- 3 stalks green onions
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 2 tablespoons cilantro
- 2 tablespoons crushed peanuts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the marinade. In a small bowl, combine Chinese five spice powder, 2 tablespoons of soy sauce, honey, minced garlic, and grated ginger.
Rub the marinade all over the steak, ensuring it coats evenly. Let the steak marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
While the steak marinates, cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Prepare the vegetables by julienning the carrot and red bell pepper, and thinly slicing the green onions.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the carrot and red bell pepper for 2-3 minutes until slightly softened.
Return the cooked rice noodles to the skillet. Add the remaining 1 tablespoon of soy sauce, sesame oil, lime juice, and a pinch of salt and black pepper. Toss everything together until the noodles are evenly coated and heated through.
Plate the rice noodles with vegetables, and top with sliced steak. Garnish with chopped cilantro, green onions, and crushed peanuts. Serve immediately and enjoy!
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 26.2 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
