Left Over Steak, Noodle and Watercress Salad with a Peanut and Chilli Dressing Recipe

We had some left over rib eye steak from dinner which is too nice to chuck away so I thought I would make a noodle salad. The result was delicious it is fresh, spicy, sweet, nutty and really filling. I think I will have to save a bit of my steak for the next day every time I have one from now onwards.


For the salad

  • watercress, leaves picked
  • 1 nest of noodles
  • 1 carrot, peeled and grated
  • 2 tbsp mixed sesame seeds
  • left over steak, sliced thinly
  • small handful of small basil leaves
  • small handful of small mint leaves

For the dressing

  • 1 tbsp chilli oil (recipe here)
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp smooth peanut butter
  • The juice of 1 lime
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 garlic clove, minced
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped


  1. Place the nest of noodles in a bowl cover with boiling water and place a plate on top and leave to steam for 3 minutes.
  2. Heat a small frying pan over a moderate heat and toast the sesame seeds until they start popping and set aside.
  3. Place all of the dressing ingredients into a jar with a lid on and give it a good shake to combine.
  4. Drain and rinse the noodles, place in a bowl along with the watercress, grated carrot and herbs, add 4 tbsp of the dressing and stir to combine.
  5. Assemble the salad by adding the noodle mixture to 2 plates, top with the sliced beef and sprinkle over the toasted sesame seeds.



3 Comments Add yours

  1. This looks delicious!


    1. Thanks @homemadewithmess if you give it a go let me know what you think 😀


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