Garlic Lime Steak and Noodle Salad

Bright, tangy, and satisfying, Garlic Lime Steak and Noodle Salad brings bold, fresh flavors to your weeknight table. You get tender, charred flank steak flavored with garlic and lime, bright herbs, crisp green beans, and silky rice noodles tossed in a sweet-salty dressing. The dish balances heat, acid, and sweet notes while staying light and fast to make, so you can enjoy restaurant-level flavor at home. Make it for a quick weeknight dinner, for meal prep that holds up, or for a casual dinner party when you want something bright and impressive. If you like bold steak flavors, try our garlic butter steak bites and asparagus recipe for another fast skillet option.

Table of Contents

Why Make Garlic Lime Steak and Noodle Salad

You save time without losing flavor. The steak marinates quickly, and the rice noodles cook in minutes, so you finish the dish fast.

You enjoy complex taste with simple ingredients. Lime brightens the sweet fish-sauce dressing, and garlic gives savory depth, so every bite tastes layered.

You get a versatile, cost-effective meal. Flank steak stretches far when sliced thin, and you can swap vegetables to match what you have on hand.

You serve a healthier option. The salad keeps calories moderate, adds plenty of fresh herbs and vegetables, and avoids heavy sauces, so you eat well and feel satisfied.

How to Make Garlic Lime Steak and Noodle Salad

First, you whisk a bold, sweet-salty marinade that doubles as a dressing. Then, you reserve part of that mixture for the dressing and use the rest to marinate the steak, which builds flavor quickly.

Next, you cook the green beans and rice noodles separately so each component keeps ideal texture. Meanwhile, you cook the steak hot and fast to get a caramelized exterior and a juicy interior. Finally, you slice the steak thin and toss everything with the dressing so the noodles absorb bright, garlicky lime flavor.

If you prefer a grain base instead of noodles, you can swap in warm quinoa from this quinoa and black bean power salad for extra heartiness.

Ingredients

For the marinade/dressing:

1/4 cup brown sugar
3 to 4 tablespoons fish sauce
1/3 cup lime juice
2 to 3 cloves garlic, minced
Thai chili powder or red chili flakes

For the steak:

1 1/4 pound flank steak
3 tablespoons vegetable oil

For the salad:

8.8-ounce package thin rice noodles
1 pound green beans, trimmed
Salt and freshly ground black pepper
8 ounces cherry tomatoes, halved
12 ounces Persian-style small cucumbers, thinly sliced
1/2 cup chopped fresh cilantro and mint

Directions

Combine brown sugar, fish sauce, lime juice, garlic, and chili in a medium bowl to make a marinade, and adjust flavors to taste.
Marinate the flank steak in a sealable bag with 1/3 of the marinade in the fridge for an hour.
Whisk remaining marinade with oil to create a dressing.
Boil salted water and cook green beans until tender, about 3 to 4 minutes, then cool in ice water to stop cooking.
Cook rice noodles according to package directions, usually 3 to 5 minutes, then drain and toss with a little oil and set aside.
Grill marinated steak on high heat for 3 to 5 minutes per side until nicely charred and an instant-read thermometer reads 125–130°F for medium-rare, then let rest for 8 minutes before slicing thinly.
Serve noodles topped with steak, vegetables, herbs, and dressing.

How to Serve Garlic Lime Steak and Noodle Salad

Serve the salad at room temperature so noodles soak up the dressing, and the steak stays juicy.

Garnish with extra chopped cilantro and mint, and sprinkle toasted sesame seeds for crunch.

Pair it with a simple cucumber salad or steamed edamame for a light side.

For presentation, mound noodles in the center, fan sliced steak on top, and scatter vegetables and herbs for contrast.

How to Store Garlic Lime Steak and Noodle Salad

Refrigerator: Store in an airtight container for up to 3 days; keep dressing separate if you want the noodles firmer.

Freezer: Do not freeze the dressed salad; instead, freeze cooked steak slices in a sealed bag for up to 2 months and thaw overnight in the fridge.

Reheating: Reheat steak gently in a skillet over medium-low heat for 2 to 3 minutes, and refresh noodles with a splash of hot water or warm the whole salad briefly in a skillet while tossing.

Tips to Make Garlic Lime Steak and Noodle Salad

Use room-temperature steak so it cooks evenly, and slice across the grain for tender bites.

Adjust fish sauce and brown sugar balance to taste; add more lime if you want brighter acidity.

Save time by blanching green beans while the steak marinates.

If you lack a grill, sear the steak in a cast-iron skillet over high heat for the same caramelization.

For a crunch boost, add toasted peanuts or crushed cashews right before serving.

Variations

Spicy Sesame Steak: Add 1 tablespoon toasted sesame oil to the dressing and double the chili flakes for heat.

Veggie-Forward Bowl: Swap sliced grilled chicken or firm tofu for the steak and load more roasted vegetables.

Cold Lunch Jar: Layer noodles, dressing, veggies, and sliced steak in a jar for a portable meal that you shake before eating.

FAQs

Can I make this ahead?

Yes, you can marinate the steak and prep vegetables a day ahead; keep noodles and dressing separate until serving.

What if I don’t have fish sauce?

Use low-sodium soy sauce plus a splash of lime and a pinch of salt to mimic the salty-umami note.

How do I prevent soggy noodles?

Rinse noodles under cold water after cooking and toss with a little oil; also keep dressing separate until you serve.