Healthy Beef Noodle Salad

by Jen on April 5, 2013

We don’t eat a lot of beef in our house.  Not because we don’t like it, trust me, my husband asks for steak all the time.  It’s because I like my steak grilled.  I’ve seen cooking shows pan fry a steak, and to me, that is a total injustice to the meat.  I find grilled meat so much more flavourful.  And if I’m going to spend money on steak, it’s got to be grilled.  But when the snow flies, the temperature drops, and the sun sets early, no one wants to head outside to BBQ!

Now that spring is in the air, the weather is warming up, and the sun is out longer, it’s time to fire up the grill again!  I took pictures of this Healthy Beef Noodle Salad last summer, and the pictures have been sitting on the computer for months.  Actually, I had forgotten they were even there until we switched computers last month and I had to reorganize my photos.  Well thank goodness I did, because this salad is absolutely delicious.

Healthy Beef Noodle Salad

This salad is loaded with healthy ingredients:

  • whole wheat noodles
  • lean flank steak
  • vegetables
  • nuts

And the dressing sends this salad over the top with it’s tangy orange flavour!

Healthy Beef Noodle Salad


Check out all those fresh veggies.  My husband and I love this Healthy Beef Noodle Salad.  The crunchy veggies paired with the grilled steak and noodles are such a great combination.  My kids will eat this salad too, but they prefer to have it all separated on their plate: a pile of noodles, a couple strips of steak, and a side of fresh veggies.  Personally, it doesn’t matter to me how they eat it because I know they are getting a healthy meal no matter what.

If you want to cut back on calories with this meal, then just add a little less whole wheat spaghetti.

Healthy Beef Noodle Salad


The next time you feel like firing up the grill, I highly recommend making this salad.  And when you do, I would love to know what you think…so head on over to my Facebook page and let me know 🙂

Healthy Beef Noodle Salad


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 4 for dinner or 6 for lunch

Recipe adapted from Eat, Shrink, and Be Merry


  • Dressing
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup hoisin sauce
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp seasoned rice vinegar
  • 2 tsp sesame oil
  • 1 Tbsp grated gingerroot
  • zest of 1 orange
  • 1 clove garlic, minced
  • sea salt and pepper to taste
  • Salad
  • 8 oz uncooked whole wheat spaghetti
  • 1 lb flank steak, grilled and cut into strips
  • 2 cups small broccoli florets
  • 1 red pepper, chopped
  • 1 cup chopped cucumber
  • 1 cup grated carrots
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup raw cashews


  1. Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.
  2. Cook spaghetti according to package directions. Drain and rinse well with cold water, drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.


Cal: 385 Protein: 26g Carbs: 47g Fiber: 8g Fat: 10g Sodium: 689mg

21 Day Fix: 1 red, 1 green, 1/2 yellow, 1 orange

Healthy Beef Noodle Salad. This is the perfect salad for summer! BBQ flank steak combined with cold noodles and veggies. So delicious.

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{ 2 comments… read them below or add one }

1 Ashley Brown August 7, 2013 at 4:01 am

I liked the way you have use more veggies in your recipe , which is good for health. Thanks for sharing this recipe with us!! 🙂


2 Jen April 30, 2015 at 12:58 pm

Please remove my post from your site as this is a copyright violation.


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