Pittsburgh-style Spicy Beef Noodle Salad

Ingredients

In this adaptation, we infuse the traditional Chinese laping with the flavors of Pittsburgh. The original dish typically consists of cold mung bean noodles topped with marinated beef slices, cilantro, and a spicy sauce. However, in this Pittsburgh-style version, we incorporate chewy noodles instead of mung bean noodles and add a variety of fresh vegetables for added crunch. The dressing is also modified to include tangy vinegar, which complements the spicy chili oil, creating a unique flavor profile that reflects the fusion of Chinese and Pittsburgh cuisines. We alse have the original recipe for Laping, so you can check it out.

• 250g (8.8 oz) beef sirloin, thinly sliced 250g (8.8 oz) beef sirloin, thinly sliced
• 200g (7 oz) chewy noodles 200g (7 oz) chewy noodles
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, rice vinegar, chili oil, sesame oil, sugar, garlic powder, salt, and pepper. Mix well to create the marinade.
2. 2.
   Add the beef slices to the marinade and let them marinate for at least 30 minutes.
3. 3.
   Cook the chewy noodles according to the package instructions. Drain and rinse with cold water to cool them down.
4. 4.
   In a large mixing bowl, combine the cooked noodles, cucumber, carrot, red bell pepper, and green onions.
5. 5.
   Heat a skillet over medium-high heat and cook the marinated beef slices for 2-3 minutes on each side until they are cooked to your desired level of doneness.
6. 6.
   Remove the beef from the skillet and let it cool slightly. Then, slice it into thin strips.
7. 7.
   Add the sliced beef to the mixing bowl with the noodles and vegetables.
8. 8.
   Pour the remaining marinade over the salad and toss gently to combine all the ingredients.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Pittsburgh-style Spicy Beef Noodle Salad chilled or at room temperature.

Treat your ingredients with care...

• Beef — For a more tender result, slice the beef against the grain.
• Chewy noodles — Cook the noodles al dente to maintain their chewy texture.
• Chili oil — Adjust the amount of chili oil according to your spice preference.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Garlic powder — Fresh minced garlic can be used as a substitute for garlic powder, but adjust the quantity to taste.

Tips & Tricks

• For an extra kick of heat, add a sprinkle of crushed red pepper flakes.
• Customize the vegetable selection based on your preferences and seasonal availability.
• To make it more filling, add some sautéed mushrooms or bean sprouts.
• Garnish with fresh cilantro or chopped peanuts for added flavor and texture.
• Make a double batch of the dressing and keep it refrigerated for future use as a marinade or dipping sauce.

Serving advice

Serve the Pittsburgh-style Spicy Beef Noodle Salad as a refreshing main course or as a side dish alongside grilled meats or seafood. It pairs well with a cold glass of iced tea or a crisp lager.

Presentation advice

Arrange the salad on a large platter, placing the marinated beef slices on top of the noodles and vegetables. Garnish with a sprinkle of sesame seeds and a few cilantro leaves for an appealing presentation.