These elk steak noodle bowls feature tender, juicy marinated elk steak, fresh, crunchy vegetables, and a zesty peanut sauce with bright citrus flavor. Grilled to perfection and served over chilled soba noodles, they're fresh, flavorful, and satisfying.
Recipe Highlights or TL;DR
Tender, juicy elk steak marinated in an Asian-inspired sauce, served over a fresh soba noodle salad tossed with creamy peanut sauce. A perfect balance of savory, sweet, spicy, and zesty flavors.
- The creamy peanut sauce comes together with simple pantry staples and fresh lime and ginger.
- Grilling the elk over high heat gives it nice grill marks and a flavorful crust.
- Soba noodles and crunchy vegetables make these bowls fresh, satisfying, and colorful.
Ingredient Notes
- Elk steak: Any red meat can be substituted for the elk. The Asian-inspired marinade adds salty, savory umami flavor, while a screaming-hot grill gives the steak a beautiful sear and flavorful crust. Cook it quickly over high heat to keep the elk juicy and tender. For another great way to cook elk, try my go-to venison marinade recipe or these elk medallions cooked in a cast iron skillet.
- Peanut sauce: Creamy, nutty, salty, sweet, and tangy, this sauce ties the whole dish together. It coats the noodles and vegetables while also adding plenty of flavor to the lean elk steak. You can also use store-bought peanut sauce. Make a double batch and save it for this grouse satay recipe.
- Soba noodles: Made with buckwheat, soba noodles have a nutty flavor and firm, springy texture that pairs perfectly with the creamy peanut sauce. Rinse them under cold water after cooking to stop the cooking process and keep them from sticking together. You can also use rice noodles, udon noodles, etc. Want to sneak in more veggies? Swap the noodles for kohlrabi noodles.
- Vegetables: Thinly sliced cabbage, carrots, green onions, and cilantro add fresh flavor, color, crunch, and texture to the noodle salad. They also keep the dish feeling fresh and balanced alongside the rich peanut sauce and steak. Feel free to add or remove vegetables to suit your tastes.
- Toppings: Finish the bowls with chopped peanuts, fresh cilantro, green onions, and lime wedges. The peanuts add extra crunch, while the herbs brighten things up and a squeeze of fresh lime adds a pop of acidity that brings everything together.
See recipe card for quantities.
How To Make Elk Steak Noodle Bowls
These noodle bowls come together in three simple parts: make the peanut sauce, make the noodles, and grill and slice the elk steak.
Quick Recipe Video
Elk Steak
- Step 1: Prepare marinade. The marinade, peanut sauce, and noodle bowls share ingredients, so prep them together for efficiency. The peanut sauce and marinade can be made at similar times so the steak can marinate while the peanut sauce cools in the fridge.
- Step 2: Prepare the elk steak according to the recipe instructions. Let the steak rest before slicing it thinly against the grain. The noodles can be prepared while the steak rests.
Peanut Sauce
- Step 3: Add peanut butter, water, soy sauce, honey, chili garlic sauce, fish sauce, lime zest, ginger, and garlic to a small saucepan. Whisk over medium heat until smooth and combined. Bring the mixture to a gentle simmer and cook for 1-2 minutes, stirring frequently.
- Step 4: Remove the sauce from the heat and stir in the lime juice. Let the sauce cool completely in the fridge before using. The sauce will thicken slightly as it cools.
Noodle Bowls
- Step 5: While the steak rests, cook the soba noodles according to the package directions. Drain and rinse thoroughly under cold running water to stop the cooking process and fully cool the noodles.
- Step 6: In a large bowl, combine the cooled soba noodles, cabbage, carrots, cilantro, and green onions. Add about two-thirds of the peanut sauce and toss until the noodles and vegetables are evenly coated.
- Step 7: Divide the noodle mixture among 4 bowls.
- Step 8: Top each bowl with sliced elk steak and drizzle with the remaining peanut sauce. Garnish with chopped peanuts, additional cilantro, green onions, and lime wedges. Serve immediately.
Pro Tips
- Don't overcook the elk. Elk is very lean, so it can quickly go from tender and juicy to dry and tough.
- Get the grill really hot. A hot grill helps create a flavorful crust and nice grill marks without requiring a long cooking time.
- Use a meat thermometer. Elk steak cooks quickly, so checking the internal temperature is much more reliable than judging by time alone.
- Let the steak rest. Give the elk a few minutes to rest before slicing so the juices redistribute throughout the meat.
- Slice against the grain. This is especially important with lean game meat and helps give you tender, easy-to-chew slices.
- Make the peanut sauce ahead. The sauce can be prepared ahead of time and refrigerated until you're ready to assemble the bowls.
Best Internal Temperature for Elk Steak
- I prefer elk steak cooked to medium-rare, around 120-125°F. Because elk is so lean, I don't recommend cooking it well-done. The longer it cooks, the more moisture it loses, which can result in tough, dry meat.
- For the juiciest results, remove the steak from the grill when it's a few degrees below your target temperature and let it rest. The internal temperature will continue to rise slightly as it rests.
Variations
- Make it spicy: Add extra chili garlic sauce to the peanut sauce or drizzle the finished bowls with chili crisp.
- Add more vegetables: Try shredded bell pepper, cucumber, snap peas, edamame, or thinly sliced red cabbage.
- Use different noodles: Rice noodles or udon noodles can be substituted for soba noodles.
- Swap the protein: This bowl also works well with venison, beef steak, grilled chicken, or shrimp.
Storage
Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the sliced elk steak, prepared noodles, and toppings separate when possible.
The peanut sauce will thicken as it chills. If needed, stir in a small splash of water before serving to loosen it.
For the best texture, assemble the noodle bowls just before serving.
Serving Suggestions
Serve these noodle bowls immediately while the elk steak is freshly grilled and tender. For extra crunch, add plenty of chopped roasted peanuts on top.
A few extra lime wedges at the table are also a great addition. The fresh citrus cuts through the creamy peanut sauce and complements the rich flavor of the elk.
Recipe FAQs
For the most tender and juicy results, I recommend cooking elk steak to medium-rare, around 120-125°F. Elk is extremely lean, so it doesn't need much cooking time. Cooking it much beyond medium can cause the meat to become dry and tough.
A good elk steak marinade should add plenty of flavor while complementing the naturally rich taste of the meat. An Asian-inspired marinade with ingredients like soy sauce, garlic, ginger, and a touch of sweetness works particularly well. My go-to venison marinade is also a great option for elk.
Elk has a rich, slightly sweet flavor that's more pronounced than beef but generally milder and less gamey than some other types of wild game. Because it's so lean, elk has a clean, meaty flavor that works especially well with bold marinades and sauces like this zesty peanut sauce.
The key to tender elk steak is not overcooking it. Start with a flavorful marinade, cook the steak quickly over high heat, and use a meat thermometer to avoid overcooking. Let the steak rest after grilling, then slice it thinly against the grain. These steps help keep the naturally lean meat juicy and tender.
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Thank you!
Annie
📖 Recipe
Elk Steak Noodle Bowls with Peanut Sauce
Equipment
Ingredients
Peanut Sauce
- ½ cup creamy peanut butter
- ½ cup water
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon fish sauce
- 1 teaspoon lime zest
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 3 tablespoon fresh lime juice
Noodle Bowls
- 1 lb grilled elk steak with Asian marinade
- 1 9.5 oz package soba noodles
- 2 cup green cabbage, shredded
- 1 cup carrots, shredded
- ⅓ cup cilantro, chopped
- ⅓ cup green onions, chopped
- peanut sauce (from above)
Garnish
- roasted peanuts, chopped
- cilantro, chopped
- green onions, chopped
- lime wedges
Instructions
Grilled Elk Steak
- Prepare marinade according to the Asian-marinated elk steak recipe. The marinade, peanut sauce, and noodle bowls share ingredients, so prep them together for efficiency. The peanut sauce and marinade can be made at similar times so the steak can marinate while the peanut sauce cools in the fridge.
- Prepare the elk steak according to the recipe instructions. Let the steak rest before slicing it thinly against the grain. The noodles can be prepared while the steak rests.
Peanut Sauce
- Add peanut butter, water, soy sauce, honey, chili garlic sauce, fish sauce, lime zest, ginger, and garlic to a small saucepan. Whisk over medium heat until smooth and combined. Bring the mixture to a gentle simmer and cook for 1-2 minutes, stirring frequently.
- Remove the sauce from the heat and stir in the lime juice. Let the sauce cool completely in the fridge before using. The sauce will thicken slightly as it cools.
Noodle Bowls
- While the steak rests, cook the soba noodles according to the package directions. Drain and rinse thoroughly under cold running water to stop the cooking process and fully cool the noodles.
- In a large bowl, combine the cooled soba noodles, cabbage, carrots, cilantro, and green onions. Add about two-thirds of the peanut sauce and toss until the noodles and vegetables are evenly coated.
- Divide the noodle mixture among 4 bowls. Top each bowl with sliced elk steak and drizzle with the remaining peanut sauce.
- Garnish with chopped peanuts, additional cilantro, green onions, and lime wedges. Serve immediately.
Video
Notes
- Elk steak: Any red meat can be substituted for the elk. The Asian-inspired marinade adds salty, savory umami flavor, while a screaming-hot grill gives the steak a beautiful sear and flavorful crust.
- Peanut sauce: Creamy, nutty, salty, sweet, and tangy, this sauce ties the whole dish together. It coats the noodles and vegetables while also adding plenty of flavor to the lean elk steak. You can also use store-bought peanut sauce.
- Soba noodles: Made with buckwheat, soba noodles have a nutty flavor and firm, springy texture that pairs perfectly with the creamy peanut sauce. Rinse them under cold water after cooking to stop the cooking process and keep them from sticking together. You can also use rice noodles, udon noodles, etc.
- Vegetables: Thinly sliced cabbage, carrots, green onions, and cilantro add fresh flavor, color, crunch, and texture to the noodle salad. They also keep the dish feeling fresh and balanced alongside the rich peanut sauce and steak. Feel free to add or remove vegetables to suit your tastes.
- Toppings: Finish the bowls with chopped peanuts, fresh cilantro, green onions, and lime wedges. The peanuts add extra crunch, while the herbs brighten things up and a squeeze of fresh lime adds a pop of acidity that brings everything together.
- Don't overcook the elk. Elk is very lean, so it can quickly go from tender and juicy to dry and tough.
- Get the grill really hot. A hot grill helps create a flavorful crust and nice grill marks without requiring a long cooking time.
- Use a meat thermometer. Elk steak cooks quickly, so checking the internal temperature is much more reliable than judging by time alone.
- Let the steak rest. Give the elk a few minutes to rest before slicing so the juices redistribute throughout the meat.
- Slice against the grain. This is especially important with lean game meat and helps give you tender, easy-to-chew slices.
- Make the peanut sauce ahead. The sauce can be prepared ahead of time and refrigerated until you're ready to assemble the bowls.
Annie Weisz says
This is such a fun way to eat elk steak! The marinade is a favorite in my house. The elk, creamy peanut sauce, crunchy veggies, and cold soba noodles are such a good combination. It's fresh and flavorful but still filling. I hope you love this one as much as I do!