Elk Steak Noodle Bowls with Peanut Sauce
Tender elk steak, crisp vegetables, soba noodles, and zesty peanut sauce come together in these fresh, flavorful elk steak noodle bowls.
Servings: 4
Calories: 423kcal
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.
Nutrition
Calories: 423kcal | Carbohydrates: 27g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1271mg | Potassium: 924mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5622IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 4mg
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